Always check the labels of the products you use.
Method
- 1
Cook. Heat oil in a wide nonstick (1 teaspoon) skillet over a high flame till shimmering. Add mushrooms and cabbage and season gently with salt. Cook, mixing and tossing often, till barely cooked through but still bright, around 3 minutes.
- 2
Step 2. Move to a mid-sized bowl. Tip in 1 more teaspoon oil to wok plus return to high heat till gently smoking. Tip in carrot and snow peas and season gently with salt.
- 3
Cook (2). Cook, mixing and tossing often, till barely cooked through but still bright, around 3 minutes. Move to bowl with mushrooms and cabbage. Add leftover teaspoon oil and reduce heat to medium-high.
- 4
Cook (3). Tip in garlic, ginger, and spring onions and cook, mixing the whole time till fragrant, around 15 seconds. Tip in noodles and toss to coat. Return vegetables to wok.
- 5
Cook (4). Tip in soy sauce. Tip in sesame seeds and cilantro. Cook, tossing constantly, till noodles and vegetables are coated in sauce.
- 6
Finish. Move to a plate and eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.9 g protein per 100 kcal, about 16% of energy (needs ≥ 12%)
- Low fat: 2 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.3 g saturated fat per 100 g, 1.8% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 3.7 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 563 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 959 kcal |
| Protein | 37.5 g |
| Carbohydrate | 178.6 g |
| of which sugars | 20.6 g |
| of which free sugars | 0 g |
| Fat | 11.3 g |
| of which saturates | 1.9 g |
| Fibre | 17.3 g |
| Salt | 4.41 g |
Protein per 100 kcal
3.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
