Mushroom, Broccoli and Potato Noodle Bowl

Ingredients

• 225g Rooster potato, cut into noodles
• 1 teaspoon olive oil
• 1 onion, sliced
• 250g mushrooms, sliced
• 200g green cabbage, shredded
• 200g broccoli, trimmed into florets
• 125 ml teriyaki sauce
• 75 ml oyster sauce
• 1 large garlic clove, crushed
• 1-inch piece of fresh ginger, peeled and grated
• 750 ml vegetable or beef stock
• 6 spring onions, finely sliced
• 1 red chilli, finely sliced
• A small bunch of coriander, finely chopped

Method

1. Use a spiraliser gadget to cut the potato into noodles.
2. Heat oil in a large saucepan and fry the onion until soft, add mushrooms and fry until golden.
3. Add cabbage and broccoli and cook for 5 minutes and then stir in teriyaki sauce, oyster sauce, garlic, ginger and stock; cook for 5 minutes. Add potato noodles and simmer for 5 minutes.
4. Stir in spring onion, chilli and coriander before serving.