Mango & cardamom syllabub
Delicious puds, ideal for a post-curry treat and perfect for entertaining as they can be made ahead
Black bean soba noodles with mushrooms & cabbage
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- 1 garlic clovefinely sliced
- thumb-tip piece fresh root gingercut into matchsticks
- 250g chestnut mushroomquartered
- ½ Savoy cabbageshredded
- 300g soba noodle
- 195g jar black beanstir-fry sauce
- 4 spring onionssliced
Nutrition: per serving
- kcal362
- fat5glow
- saturates1g
- carbs66g
- sugars9g
- fibre5g
- protein17g
- salt4.64g
Method
step 1
Heat oil in a wok or large frying pan and add the garlic and ginger. Gently cook for 2 mins until softened. Add mushrooms and cook over a medium heat for 4-5 mins until golden. Add the cabbage and stir-fry for 1 min more.
step 2
Cook noodles according to pack instructions. Stir the black bean sauce into the cabbage and stir-fry for 1 min. Stir in 100ml water, then cover and simmer for 5 mins until the cabbage is tender. Stir in spring onions. Drain noodles, toss with the cabbage serve.
