Ginger vegetables with Chasoba

SERVES: 2  DIFFICULTY: Easy   COOKING TIME: 15 minutes

INGREDIENTS

  • 2 x 90g Hakubaku Chasoba Noodles
  • 1 teaspoon vegetable oil
  • 1 clove Garlic, crushed
  • 2 teaspoons finely grated ginger
  • 100g Shiitake Mushrooms, sliced
  • 720g Bok Choy, trimmed and quartered
  • 1/2 cup Vegetable stock
  • 1 tablespoon Oyster sauce
  • 1 tablespoon Soy sauce
  • 300g Firm tofu, chopped
  • 2 Spring onions, sliced

METHOD

  1. Prepare Chasoba as per packet directions. Drain and set aside.
  2. Heat a large non-stick frying pan or wok over high heat. Add the oil, garlic and ginger and stir-fry for 1 minute.
  3. Stir in the mushrooms and cook for a further 2-3 minutes or until tender.
  4. Add the noodles, bok choy, stock, oyster sauce and soy to cook for 1-2 minutes or until the bok choy is tender. Stir through the tofu.
  5. Divide the noodle mixture between bowls and top with the spring onions to serve.

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