Filipino Style Glass Noodle Stir-Fry

with Cabbage and Carrots
Vegan
Calorie smart
This stir-fry takes inspiration from 'Bihon', a Filipino classic which consists of cooked noodles, vegetables and soy sauce. Simple!
Cooking time: 20 min
Cals 90 · Prot 5 · Carbs 14 · Fat 1
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Ingredients
Number of People:

Chinese cabbage
300 Grams
Carrot
1 Piece
Spring onion
50 Grams
Oyster mushrooms
150 Grams
Snow peas
100 Grams
Ginger
30 Grams
Garlic cloves
5 Pieces
Vegetable oil
2 Tbsp
Water
300 ML
Vegetable stock cube
1 Piece
Glass noodles
0 Grams
Soy sauce
30 ML
Lemon
1 Piece

Instructions

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1 Prep vegetables
Shred the Chinese cabbage. Peel and slice the carrots into matchsticks. Trim and roughly chop the spring onion. Roughly chop the oyster mushrooms. Slice the  snow peas in half on the diagonal. Peel and grate the ginger and garlic
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2 Stir-fry vegetables
Heat a large pan or wok over a high heat with a generous drizzle of vegetable oil. Once hot, add the carrot, cabbage, spring onion, oyster mushrooms and snow peas. Stir-fry for 2 min. Add the garlic and ginger and stir-fry for 20 sec further.
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3 Add stock
Add the measured water and stock cube. Once boiling, snap the noodles in half and add them to the pan. Simmer for 2-3 min stirring gently all the while until tender. Remove the pan from the heat and add the soy sauce
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4 Serve
Slice the lemon into wedges. Divide the noodles among plates and garnish with a lemon wedge. 
Tips for fussy eaters
Cook the noodles and vegetables separately.
Pro tip
Don't overcrowd your pan! Otherwise you'll end up stewing, not frying your vegetables.

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