Crunchy Cabbage Stir-Fry
By Morrisons
Published on 23 June 2021
This is an utterly delightful way to showcase the most versatile “pointed” cabbage. You can add a little sautéed chicken or some silken tofu with toasted nuts and seeds to give some protein to your meal.Time and servings
15 minsTotal time
2Servings
15 minsCooking time
Ingredients
- 1 carrot, peeled and chopped into matchsticks
- 1 wonky cabbage, halved, cored and shredded
- 1 can of water chestnuts, sliced and drained
- 1 red pepper, roughly chopped
- 100 g of beansprouts
- 1 can of sliced bamboo shoot, drained
- 2 tbsp of sesame oil
- 1 red chili, seeded and finely chopped
- 3 spring onion, sliced
- 1 pack of egg noodles
- 1 piece of ginger, peeled and grated
- 2 cloves of garlic cloves
- 2 tbsp of dark soy sauce
Method
Step 1
Cook the egg noodles as per pack instructions, keep warm and set aside.Step 2
Heat a medium wok or a large frying pan over a medium heat. Add the oil and allow to heat for 20-30 seconds, tip in the garlic and ginger. Cook for 1 minute stirring well. Add the cabbage, carrot, pepper and stir-fry for 2 minutes.Step 3
Add the chestnuts, bamboo shoots and beansprouts. Add the chillies to your taste, and stir in a couple of tablespoons of soy sauce.Step 4
Spoon generous servings of cooked noodles onto a warmed bowl or plate. Spoon over the stir-fry mixture and sprinkle with sliced spring onions.