Serves 4

Ingredients

• 170g/6oz (dried weight) noodles
• 1 tablespoon vegetable oil
• 8 spring onions, thinly sliced
• 4 cloves garlic chopped
• 55g/2oz button mushrooms, sliced
• 55g/2oz bean sprouts
• 115ml/4floz vegetable stock
• 1 tablespoon soy sauce
• 2 tablespoons chopped chives
• 1 tablespoon fresh coriander, chopped

Instructions

1. Soak the noodles in warm water for 30 minutes, then drain and cut into 7.5cm/3inch lengths.
2. Heat the oil in a wok over a high heat. Add the spring onions and garlic and saute for 2 or 3 minutes until beginning to brown.
3. Add the mushrooms and fry for a minute. Then add the bean sprouts and fry for a further 30 seconds.
4. Add the noodles and stir-fry for one minute.
5. Add the vegetable stock and soy sauce and stir well until heated through.
6. Remove from the heat and transfer to serving plates.
7. Sprinkle each plate with chopped chives, coriander and black pepper.

Wine recommendation:
Gerwurztraminer Baron de Turckheim 2000

Specific conditions: 
Loss of taste and smell

Nutritional information (approximate values per portion)
Energy: 205 kcal; Protein: 6g; Fat: 6g (of which saturates: 0.3g); Carbohydrate: 34g; Fibre: 2g.