Once again I have been experimenting to serve my kiddos a healthy and yet quick, convenient lunch. So the following recipe is yet another successful and very delicious outcome of my latest ‘trial-and-see approach’.
So I hope you will enjoy it too!
Chestnut Mushroom & Veg Mix Stir-Fry with Wholemeal Noodles
500g Chestnut Mushrooms (brushed or washed, peeled and sliced)
125g Cabbage Medley (White, Savoy, Spring Green and Tenderheart (convenience bag mix or freshly washed and cut into stripes)
1 Red Pepper (washed and diced)
½ Onion (washed and cut into rings)
2 Garlic Gloves (washed and pressed)
Extra Virgin Olive Oil
Dark Soy Sauce
Salt & Black Pepper
600g Wholemeal Noodles
Sweet and Sour Sauce Ingredients:
50g Brown Sugar
50g Malt Vinegar
150g Tomato Sauce or Ketchup
1 small tin pineapple chunks in juice
1 tbsp light soy sauce
2 Spring onions (washed and cut into slices)
Serves 4 / Preparation and Cooking Time ca. 30 minutes
Sprinkle the olive oil in a large pan or wok and when it is hot add the onions and garlic to it. Fry for ca. 2-3 minutes until they become soft and a little brown.
Add the mushrooms, mix and let it simmer for about 5-8 minutes. Then add the soy sauce and pepper and stir fry for 2-5 minutes. Lastly add the cabbage medley and allow to fry for 5 minutes.
Season with salt and black pepper. Cover the pan and set aside.
Combine all sweet and sour sauce ingredients, except the spring onion, in a separate pan or wok and simmer for 5 minutes. Then add the wholemeal noodles and stir-fry them for 1-2 minutes.
Serve the mushroom mix and noodles together and garnish with spring onion.
Let me what you think!
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All the Best,
P.S.: To make this recipe even quicker, you can use ready-made, convenience sweet and sour sauce.