You have to prep the ingredients for this dish in advance, but honestly from start to finish it took about 15 minutes!
Serves 2 - 0.5 syns per person (I think, please let me know if I missed anything!)
1 inch piece of fresh ginger, minced
2 cloves of garlic, minced
1 shallot, sliced
1 small fresh chili, de-seeded and sliced
1 tsp of cayenne pepper
1/2 red pepper, sliced
1 carrot, sliced into strips
1 large portobello mushroom, sliced
Handful of frozen peas
Handful of frozen sweetcorn
Handful broccoli florets
150gr dry rice noodles
2 tbsp Soy sauce
2 tbsp oyster sauce (1 syn)
Prepare everything in advance so you can move fast when it comes to cooking it.
Put a pan of water onto boil for the noodles, prepare as directed on the box - they usually recommend leaving them in the hot water for 10 minutes, I find that's a little long so I leave them for about 7 minutes.
Spray the wok, or a frying pan with fry light and add the ginger, garlic, shallots, chili and cayenne pepper - stir until softened making sure they don't stick
Add the vegetables and a spoonful of the water from the noodles, stir until the water evaporates - all the veg will be cooked by then but still have bite
Take the veg out of the pan, add the noodles, soy and oyster sauce, stir until coated and then add the veg back in (this will stop the noodles from sticking) and stir to combine everything
Serve up and enjoy, it's spicy but with sweetness from the oyster sauce
Serves 2 - 0.5 syns per person (I think, please let me know if I missed anything!)
1 inch piece of fresh ginger, minced
2 cloves of garlic, minced
1 shallot, sliced
1 small fresh chili, de-seeded and sliced
1 tsp of cayenne pepper
1/2 red pepper, sliced
1 carrot, sliced into strips
1 large portobello mushroom, sliced
Handful of frozen peas
Handful of frozen sweetcorn
Handful broccoli florets
150gr dry rice noodles
2 tbsp Soy sauce
2 tbsp oyster sauce (1 syn)
Prepare everything in advance so you can move fast when it comes to cooking it.
Put a pan of water onto boil for the noodles, prepare as directed on the box - they usually recommend leaving them in the hot water for 10 minutes, I find that's a little long so I leave them for about 7 minutes.
Spray the wok, or a frying pan with fry light and add the ginger, garlic, shallots, chili and cayenne pepper - stir until softened making sure they don't stick
Add the vegetables and a spoonful of the water from the noodles, stir until the water evaporates - all the veg will be cooked by then but still have bite
Take the veg out of the pan, add the noodles, soy and oyster sauce, stir until coated and then add the veg back in (this will stop the noodles from sticking) and stir to combine everything
Serve up and enjoy, it's spicy but with sweetness from the oyster sauce
