Ingredients
Servings
Serves 4
- 5 tbsp oil
- 5 carrots, cut into matchsticks
- 450 g mange tout, halved
- 570 g tin water chestnuts, drained
- 2 bunches spring onions, chopped
- 450 g rice noodles
- 5 tsp cornflour
- 5 tsp
- 1 Schwartz ® Garlic Granules
- 5 tsp sugar
- 5 tbsp light soy sauce
- 500 vegetable stock
Procedure
- Cook the noodles according to the pack instructions. Drain.
- Heat the oil in a large frying pan or wok and fry the carrots, mange tout and water chestnuts for 3-4 minutes. Add the spring onions.
- Blend the cornflour with the remaining ingredients and add to the pan with the noodles, stirring well until heated through.
- Recipe type: Pasta or Rice or Grains
- Cuisine: Oriental