Broccolini, Cabbage & Singapore Noodles

Method

  1. Place a pot water on to the stove to and bring to boil. Trim and slice broccolini lengthways and into quarters.
  2. Thinly slice cabbage and set aside. Slice shallots on an angle thinly and place in a bowl cover with cool water.
  3. Place a pan on low heat and pan-fry sesame seeds for colour, set aside. Place cashews into pan, fry until golden colour set aside.
  4. Grate ginger and garlic. Place a pan on low heat, add 1 teaspoon oil, ginger and garlic and heat through.
  5. Add teriyaki marinade and water and cook for 1 minute until well combined and set aside. In a pan, add 1 tablespoon oil, break the Singapore noodles slightly and in two batches pan fry until loose. Place all the noodles in the pan, add the marinade and toss until well coated.
  6. Place broccolini into boiling water until al dente and drain. In a large serving bowl place noodles on the bottom and layer the rest of ingredients with cabbage and broccolini stacked up next to each other . Drain shallots and place on top. Sprinkle with chilli, cashews and sesame seeds.

Serve immediately.

Handy tip - If you want more of a meal try adding some prawns, chicken or beef

RECIPE: Courtesy of Virginia, ALDI Test Kitchen