2 Swips per serving
This recipe will take you 30 minutes
Serves 4
- 20g dried mushrooms, roughly chopped
- 1.5 litres hot vegetable stock, suitable for vegans
- 2 garlic cloves, crushed
- 3cm piece fresh root ginger, peeled and cut into matchsticks
- 125g shiitake mushrooms, thinly sliced
- 2 pak choi, quartered
- 100g mangetout, halved diagonally
- 100g fresh bean sprouts, rinsed
- 1 tbsp soy sauce
- 400g plain firm tofu, drained and cut into small chunks
- 4 level tbsp sweet chilli sauce
- 400g dried wholewheat noodles
- 2 level tsp sesame seeds
- 2 spring onions, shredded, soaked in cold water and drained
- Sliced red chilli, to serve
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