Northern-Style Mushroom and Vermicelli Stir-Fry
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Ingredients
- 200 g dried rice vermicelli noodles
- 300 g chestnut mushrooms, sliced
- 1 carrot, julienned
- 2 garlic cloves
- 2 tbsp light soy sauce
- 2 spring onions, finely sliced
- 1 tsp sesame oil
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 287 kcal
- Protein
- 6 g
- Carbohydrate
- 44.9 g
- of which sugars
- 2.8 g
- Fat
- 8.4 g
- of which saturates
- 1.4 g
- Fibre
- 2.1 g
- Salt
- 1.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the dried rice vermicelli noodles with just-boiled water and leave to soften for 5 minutes, then drain.
- 2
Heat the groundnut oil in a wok and fry the garlic for 30 seconds.
- 3
Add the mushrooms and carrot and stir-fry for 4 minutes, until softened.
- 4
Add the noodles and light soy sauce and toss everything together for 2 minutes until well combined and hot through.
- 5
Drizzle with the sesame oil and scatter with the spring onions.
- 6
Serve immediately.
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