Japanese shiitake noodles
Calorie controlled cooking spray
150 g, shiitake, halved through the stalk
1 clove(s), small, sliced finely
1 teaspoons, shredded fresh
6 medium, trimmed and cut into thirds
2 tablespoons, preferably Japanese
100 g, or pak choi, separated into leaves
Egg Noodles, dry
60 g, medium egg noodles or soba noodles
- Coat a medium saucepan with low fat cooking spray then add the mushrooms, garlic, ginger and spring onions and stir-fry for 3 minutes until browned.
- Add the soy and 100 ml (3½ fl oz) water to the pan, bring to the boil and cook for 5 minutes, uncovered, until around 3 tablespoons of syrupy liquid remain. Add the pak choi to the pan, cover and cook for 2 minutes or until the leaves begin to wilt.
- Meanwhile, cook the noodles for 4-5 minutes in a separate pan of boiling water until tender. Drain the noodles then toss together with the vegetables and serve immediately. Variation: If shiitake mushrooms and pak choi aren’t available, substitute chestnut mushrooms and roughly chopped Chinese leaf for a perfectly good alternative.