Pak Choi & Mushroom Noodle Stir-Fry
This vitamin-packed stir-fry is brimming with goodness. You're getting a hit of pak choi, chestnut mushrooms, carrot, red chilli, fresh ginger and cashew nuts. Finished with a slick, umami-rich hoisin sauce and a little protein coming from veggie mince. Oh and it's speedy too, thanks to our quick-cook rice vermicelli noodles!
Ingredients for 2 people
You'll also need
Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Boil a full kettle
Chop the pak choi roughly
Chop the mushrooms finely
Chop the spring onion[s] finely, keeping the green tops and white stems separate and discarding the root end[s]
Heat a large, wide-based pan (preferably non-stick with matching lid) over a medium-high heat with 2 tbsp [4 tbsp] vegetable oil
Once hot, add the pak choi, cover and cook for 3-4 min or until beginning to soften
Add the veggie mince, Thai green curry paste and the stock cube[s] to a heat-proof bowl with 200ml [400ml] boiled water
Stir thoroughly to dissolve then cover and set aside
Cover the vermicelli noodles with boiled water and set aside to soften
Add the mushrooms and whites of the spring onion to the pan with the pak choi
Peel and grate the carrot directly into the pan, discarding the root end[s]
Stir and continue to cook, covered, for a further 4-5 min
Meanwhile, peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)
Cut the chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop finely
Combine the hoisin sauce, ginger, red chilli (can't handle the heat? Go easy!) and 50ml [100ml] boiled water - this is your sauce
Chop the cashew nuts roughly
Drain the noodles and combine them with the veggie mince
Tip: chop the noodles up a little with a knife and fork for easy serving!
Serve the stir-fried vegetables over the noodles, drizzle the sauce over and garnish with the tops of the spring onions and chopped cashew nuts
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, gluten, nut, peanut, sesame, soya, soybeans).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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