INGREDIENTS
by Ching-He Huang

Cook this authentic Chinese stir-fry in less than ten minutes, adding any crisp seasonal vegetables you fancy.

Each serving provides 580 kcal, 49g protein, 67g carbohydrates (of which 8.5g sugars), 11g fat (of which 2g saturates), 7g fibre and 3.3g salt.

Main course

Preparation

Noodles are made from flour that is the staple food of the area, so they can be made from wheat flour, mung bean flour, buckwheat flour, potato flour or rice flour. Chinese egg noodles, made with wheat flour, can be used in soups, stir-fries or in sauces for dishes using shredded meats, prawns or vegetables. Mung bean flour is used to make thin bean cellophane noodles which can be served as a noodle dish with a sauce or served with rice. Rice noodles are used in soups or in meat and vegetable sauce dishes. They are perfect store cupboard ingredients – quick to cook and very versatile.