| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Chinese |
Sainsbury10 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Sesame oil |
| 2 |
|
Cm; (1 inch) piece fresh |
|
|
; root ginger, grated |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Kohl rabi; peeled and cut into |
|
|
; thin sticks |
| 1 |
lg |
Carrot; peeled and cut into |
|
|
; thin sticks |
| 1 |
|
250 gram pac thread egg noodles |
| 1 |
bn |
Salad onions; diagonally sliced |
| 125 |
g |
Sugar snap peas; topped and tailed |
|
|
; (4oz) |
| 3 |
tb |
Hoi sin sauce; (3 to 4) |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Water |
| 1 |
ts |
Peanut butter |
| 2 |
tb |
Sesame seeds |
|
|
Sliced radishes to garnish; (optional) |
INSTRUCTIONS
Heat the sesame oil in a large frying pan or wok.
Add the ginger, garlic, kohl rabi and carrot and stir-fry for 3-4 minutes.
Soak the noodles in boiling water to reconstitute, following instructions
on the pack.
Add the salad onions and sugar snap peas and stir-fry for a further 1-2
minutes.
Stir in the hoi sin sauce, soy sauce, water, peanut butter and half the
sesame seeds. Stir in the reconsitituted, drained noodles and serve
immediately sprinkle with the remaining sesame seeds and garnish with
radish slices.
Converted by MC_Buster.
NOTES : A substantial Chinese-style stir-fry with kohl rabi and hoi-sin
sauce.
Converted by MM_Buster v2.0l.
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