Ginger vegetables and green tea noodles Serves: 2 |
Ingredients2 x 90g Hakubaku Green Tea Noodles 1 teaspoon vegetable oil 1 clove Garlic, crushed 2 teaspoons FInely grated ginger 100g Shitake Mushrooms, sliced 720g Bok Choy, trimmed and quartered 1/2 cup Vegetable stock 1 tablespoon Oyster sauce 1 tablespoon Soy sauce 300g Firm tofu, chopped 2 Spring onions, sliced | Method
Place the noodles in a medium saucepan of boiling water and cook for 5-6 minutes. Drain and set aside.
Heat a large non-stick frying pan or wok over high heat. Add the oil, garlic and ginger and stir-fry for 1 minute. Stir in the mushrooms and cook for a further 2-3 minutes or until tender. Add the noodles, bok choy, stock, oyster sauce and soy to cook for 1-2 minutes or until the bok choy is tender. Stir through the tofu. Divide the noodle mixture between bowls and top with the spring onions to serve. |
|
|
