- 0:20 Prep
- 0:10 Cook
- 8 Servings
- Capable cooks
This crunchy tasty dish holds a special meaning in Chinese culture — long noodles symbolise long life.
Ingredients
- 250g pkt Chang’s Long Life Noodles
- 2 tablespoons peanut oil
- 2 red onions, halved, cut into thin wedges
- 3 garlic cloves, thinly sliced
- 1 tablespoon shredded fresh ginger
- 400g snow peas, trimmed
- 250g bean sprouts, trimmed
- 225g can water chestnuts, drained, thinly sliced
- 2 1/2 tablespoons light soy sauce
- 2 1/2 tablespoons Massel vegetable or chicken style liquid stock
- 1 1/2 teaspoons sesame oil
- 1 bunch fresh coriander, sprigs picked, chopped
Method
- Step 1Cook the noodles in a saucepan of boiling water for 5 minutes or until tender. Rinse under cold running water. Drain.
- Step 2Heat a large wok over high heat. Add the oil and heat until just smoking. Add the onion and stir-fry for 2 minutes or until light golden. Add the garlic, ginger and snow peas and stir-fry for 1 minute or until aromatic. Add the bean sprouts, water chestnut, soy sauce and stock. Toss to combine. Add the noodles and stir-fry for 1-2 minutes or until the noodles are heated through. Add the sesame oil and coriander. Toss to combine.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
569 kj
Energy
6g
Fat Total
1g
Saturated Fat
4g
Fibre
6g
Protein
512.75mg
Sodium
3g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
Serves 8 as part of a banquet.
Cook’s tip: To prevent the noodles from sticking together during cooking, use chopsticks to stir them occasionally.
- Author: Leanne Kitchen
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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