Tenderstem® with Teriyaki noodles
- 1tbsp Sesame oil
- 1 Small onion, sliced into slim wedges
- 220g Tenderstem®, cut into bite size pieces
- 2 Garlic cloves, sliced
- 3cm Ginger, grated
- 1 Red chilli, sliced
- 200g jar Teriyaki sauce
- 300g Ready to eat egg noodles
- 1tbsp Sesame seeds
- Coriander to serve
Heat the oil in a large wok until the pan is smoking. Tip the onion and the Tenderstem® into the pan and stir fry for 2 minutes.
Add the garlic, ginger and chilli to the pan and cook for another minute, stirring so the garlic doesn’t burn.
Pour in the Teriyaki sauce and 2 tbsp of water and stir well to coat everything. Allow the vegetables to cook for another minute so that the onions and Tenderstem® are done.
Stir in the noodles so that everything is well combined. Divide the stir fry between 4 dishes and sprinkle with Sesame seeds and coriander leaves.