This is a quick, easy and tasty stir fry, perfect for a busy mid-week evening, packed with Pak choi, mange tout and daikon radish (also known as mouli), along with fresh herbs, a touch of soy sauce and a nutty addition of cashews.
Ingredients: 2 Shallots, 1 garlic cloves, 10g ginger, 1 pak choi, large handful of mange tout, 100g daikon radish, a few coriander stems.
From the larder: 175g noodles, 3 tsp sunflower or sesame oil, 1-2 tbsp soy sauce, (optional: handful of cashews, prawns or chicken).
- Prepare all the veg: peel and chop the shallot, garlic and ginger, thinly slice the daikon into batons, chop the pak choi, separating the leaves and stems.
- If using meat, prepare by peeling prawns or chopping chicken into pieces.
- Bring a saucepan of water to the boil before starting to stir-fry the veg.
- In a wok or frying pan, heat the oil on a high heat and if using, add meat, if using, and cook for a few minutes. Add shallots, and stir fry to soften. Add the ginger and garlic and then daikon, pak choi stems and mange tout. Stir-fry for around 5 minutes, or until the vegetables are just reaching the right level of crunch and then stir in the pak choi leaves. Remove from the heat and add soy sauce.
- While stir-frying the vegetables, cook the noodles for about 3-5 minutes in boiling water or according to packet instructions.
- Drain the noodles and mix into the stir-fried veg. Serve immediately with coriander torn on top and an optional handful of cashews.