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Asian stir-fry
Serves 3-4 Starters and mains
Ingredients
- 350g rice noodles
- 4 heads pak choi, white stems separated from the greens
- 2 garlic cloves, chopped
- 1⁄2 red chilli, sliced or chopped (deseeded for a milder version)
- 1 thumb-sized piece fresh ginger, peeled and finely chopped
- 4tbsp tamari or soy sauce
- cashews, chopped, to garnish
- toasted sesame oil, to garnish
Method
Cook the noodles in boiling water according to pack instructions, then drain, rinse with cold water and set aside. Chop the white stems of the pak choi and cook them in a wok over a high heat with a splash of water, stirring constantly. After 3-4 minutes, add the garlic, chilli and ginger and keep stirring. After a minute, add the cooked noodles, pak choi greens and a splash of water if needed. Mix well and cook for around 2 minutes, until the noodles are warm, then add the tamari or soy sauce and toss well.
Scatter with chopped cashews to serve and drizzle with toasted sesame oil, if you like.
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