1 tbsp sunflower oil
1 garlic clove, finely sliced
thumb-tip piece fresh root ginger, cut into matchsticks
250g/9oz chestnut mushrooms, quartered
½ Savoy cabbage, shredded
300g/10oz soba noodles
195g jar black bean stir-fry sauce
4 spring onions, sliced
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.
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.
362 kcals, protein 17g, carbs 66g, fat 5g, sat fat 1g, fibre 5g, sugar 9g, salt 4.64g