I love this recipe as it’s so adaptable. Don’t have some of the ingredients? Substitute with what you’ve got in the cupboard or fridge. All you need are the staples: noodles, stock and sesame oil. These are the key ingredients which form your foundation. From there you can build it any way you like. And the best bit, the more diversity you put into your bowl, the happier your gut microbiota will be! So don’t be afraid to try something new, or dig out an old tin of bamboo shoots which have been sitting in the back of your cupboard that you haven’t know what to do with!
Other vegetables which work well in this dish include:
- Cabbage including Chinese Leaf
- Baby corn
The only other advice I can offer is to stock whole wheat noodles as a staple in you cupboard. You can find dried noodles in most supermarkets nowadays, and opting for the whole wheat option means you automatically are helping to increase your fibre intake from the get go. Remember our daily target is 30g upwards, so every gram counts.
- 1 nest whole wheat noodles
- 1/2 tsp stock powder
- 5g ginger, finely diced
- 40g bamboo shoots
- 40g water chestnuts, sliced in half
- 1 pak choi, sliced
- 1 tsp sesame oil
- 1 large or 2 small spring onions, sliced
- 10g coriander
- 100g cooked prawns
- Chilli slices to taste
- Bring 300ml water up the the boil, add in the stock powder, ginger and noodles. Cook for 1 minute less than the packet instructions.
- Add the bamboo shoots, water chestnuts and pak choi for the last minute to cook.
- Remove from the heat, place in a serving bowl and dress with the remaining ingredients.
- Serve and slurp immediately
Per serving: 376 kcal, 7.4g fat, 1.5g saturated fat, 25.7g protein, 47.7 carbohydrates, 9.2g fibre