Filipino Style Glass Noodle Stir-Fry

Name: Filipino Style Glass Noodle Stir-Fry with Cabbage and Carrots
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chinese cabbage; 1 Pieces of Carrot; 50 Grams of Spring onion; 150 Grams of Oyster mushrooms; 100 Grams of Snow peas; 30 Grams of Ginger; 5 Pieces of Garlic cloves; 2 Tbsp of Vegetable oil; 300 ML of Water; 1 Pieces of Vegetable stock cube; 0 Grams of Glass noodles; 30 ML of Soy sauce; 1 Pieces of Lemon

with Cabbage and Carrots

This stir-fry takes inspiration from 'Bihon', a Filipino classic which consists of cooked noodles, vegetables and soy sauce. Simple!

Cals 119 · Prot 7 · Carbs 26 · Fat 1

Vegan

20 min

Filipino Style Glass Noodle Stir-Fry with Cabbage and Carrots

This stir-fry takes inspiration from 'Bihon', a Filipino classic which consists of cooked noodles, vegetables and soy sauce. Simple!

Cals 119 · Prot 7 · Carbs 26 · Fat 1

Vegan

Ingredients

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 15*

1 Piece

Glass noodles

0 Grams

Soy sauce 9*10*11*

30 ML

Lemon

1 Piece

Allergens

*15 Celery, *9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	498 / 119
Fats (g)	1
of which saturated (g)	0
Carbohydrates (g)	26
of which sugars (g)	10.9
Fibers (g)	7.3
Proteins (g)	6.6
Salt (g)	3.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

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.