Japanese shiitake noodles
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
This Japanese style noodle stir fry can be on the table in 15 minutes or less when you're in need of a speedy but wholesome home cooked meal.
Ingredients
Calorie controlled cooking spray
5 spray(s)
Mushrooms
150 g, shiitake, halved through the stalk
Garlic
1 clove(s), small, sliced finely
Root Ginger
1 teaspoon(s), shredded fresh
Spring Onions
6 medium, trimmed and cut into thirds
Soy Sauce
2 tablespoon(s), preferably Japanese
Cabbage
100 g, or pak choi, separated into leaves
Egg noodles, dry
60 g, medium egg noodles or soba noodles
Instructions
1
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.
2
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.
3
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.
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