Dinner Friday 11 August - Stir Fry of Shiitake, Fish Cake and Noodles

Stir Fry of Shiitake, Fish Cake and Noodles with Bean Sprouts and Sugar Snaps
200g bean sprouts
150 sugar snaps, halved lengthwise
25g dried shiitake mushrooms, reconstituted in boiling hot water
100g Chinese fish cake, sliced
40g spring onions
56g/ one nest Chinese egg noodles, cooked according to packet instructions
2 cloves garlic
1" of ginger, peeled & grated
1 red chilli, sliced
1 tablespoon soy sauce
3 tablespoon Chinese mushroom sauce
3 tablespoons Shao Shing

Spray a non-stick wok with a little flavourless oil. Add the garlic, chilli & ginger and fry briefly. Add the mushrooms and 1 tablespoons Shao Shing and cook until shao shing is nearly evaporated.

Add the sugar snaps & sliced fish cake and another tablespoon shao shing. Cook for another minute or two then finally add the bean sprouts, soy sauce, mushroom sauce and noodles.

Stir fry until bean sprouts are just wilted. Add the spring onions, give one finally stir and serve.

Calories (kcal) 538.3
Protein (g) 33.6
Carbohydrate (g) 94.6
Fat (g) 3.7
Fibre (g) 7.4

The mushroom flavoured vegetarian stir fry sauce is made by Lee Kum Kee and can be found here:

Lee Kum Kee