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Ingredients
- 1-2 packets Hokkien noodles
- vegetable oil
- 2 garlic cloves, finely sliced
- 2 cm piece of ginger, cut into matchsticks
- 250 gm button mushrooms, quartered
- ¼ Savoy cabbage, shredded & ribs removed
- 1 heaped tbsp black bean sauce
- ½ cup vegetable or chicken stock
- 4 spring (green) onions, shredded
Directions
- Soak the noodles in boiling water until just separated. Then drain well and set aside.
- Heat a little oil in a wok (or large heavy-bottomed pan) and briefly cook the garlic and ginger, continually stirring.
- Add the mushrooms and leave to briefly cook before stirring, adding a little more oil if needed.
- Then add the cabbage and cook until slightly wilted, continually tossing.
- Add the black bean sauce with the stock, and stirfry until the vegies are tender. Taste for seasoning.
- Then add the noodles and spring onions. Toss well and briefly cook to heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 4 servings | |
| Calories 12 | |
| Calories from Fat 2 | 17% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 55mg | 2% |
| Total Carbs 2.14g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.48g | 0% |
| Protein 0.46g | 1% |
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