16-ounce/450g package noodles
3 Cihinese dried mushrooms, sliced into strips
or 1/4 cup thinly sliced mushrooms
1/4 cup sherry
1 clove garlic, crushed
3 shallots, cut in 1-inch/2.5cm pieces
1/4 cup shredded cabbage
1/4 cup bamboo shoots
2 1/2 Tbs. low-sodium soy sauce
1 chicken bouillon cube
3-4 Tbs. water
1. Boil noodles until soft.
2. Soak dry mushrooms in warm water for 30 minutes and slice them into strips.
3. Heat sherry in pan; add garlic, onion, cabbage, bamboo-shoots, mushrooms, soy sauce, and dissolved chicken bouillon cube.
4. Stir-fry until vegetables are tender.
5. Add more sherry or a little water if necessary. Remove from pan.
6. Heat a little water in pan and add boiled noodles.
7. Stir-fry for one minute.
8. When noodles are heated through add half the vegetables and mix well.
9. Dish out on to a warmed serving plate.
10. Return the remainder of the vegetables to pan, heat thoroughly then spoon as garnish over of noodle mixture.
11. Season with salt and pepper.
4 to 5
Slowly-digested carbohydrates such as noodles control appetite and help you feel full for hours. Ideal when combined with lots of low-starch carbohydrates which provide a good amount of fiber such as mushrooms