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Ingredients
- egg noodles 2 nests
- groundnut oil 1 tbsp
- spring onions 4, chopped
- garlic 1 clove, crushed
- ginger 4cm piece, shredded
- carrots 2, julienned
- greens 200g, shredded and blanched
SAUCE
- kecap mains 3 tbsp
- sesame oil 2 tsp
- ground white pepper ¼ tsp
- dried red chilli flakes ¼ tsp
Method
-
Step 1
Cook the noodles in boiling salted water, then drain and rinse under cold water. Drain again.
-
Step 2
Heat the oil in a pan and cook the spring onions, garlic and ginger for 2 minutes. Add the carrots and stir-fry for a minute, then add the greens.
-
Step 3
Mix the sauce ingredients and add to the pan with the cooked noodles. Toss everything together until the noodles are heated through, then serve in warm bowls.
Nutritional Information
- Kcals 405
- Fat 11g
- Saturates 1.9g
- Carbs 59.5g
- Sugars 20.6g
- Fibre 11.1g
- Protein 11.4g
- Salt 1.9g
