A quick, easy and completely delicious way to serve up a healthy meal for the whole family, packed full of vegetables and flavour. Keep it vegan by using mushroom sauce.
½ cabbage (sweetheart or Chinese), thinly sliced
1 red pepper, thinly sliced
1 carrot, grated
2 tbsp sunflower oil
1 tsp sugar
4 nests medium egg noodles
120g shitake mushrooms, thinly sliced
1 tsp sesame oil
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp vinegar
1 tbsp mushroom or oyster sauce
¼ tsp salt
½ tsp pepper
Sliced spring onions and chilli oil (to serve)
Heat the sunflower oil in a pan and add the cabbage. Cook on a high heat for a minute, adding a teaspoon of sugar to help the cabbage caramelise. When the cabbage has wilted down, add the pepper and grated carrot, cooking on a high heat for three to four minutes. Add the sliced mushrooms and cook for a few minutes. We are looking for delicious caramelised vegetables on the bottom of the pan.
Bring a pan of salted water to the boil and add the noodles. Cook according to the packet instructions. When cooked, drain the water and add a teaspoon of sesame oil to stop them sticking together, adding a lovely flavour.
Next add the sauces to the cooked vegetables along with the vinegar and mushroom or oyster sauce and season with salt and pepper. Mix in the cooked noodles and stir until everything is completely mixed together.
Finish with the sliced green ends of some spring onions and a drizzle of chilli oil, to taste.