|Energy (KJ) 1307||15%|
|Energy (Kcal) 313||15%|
|Saturated Fat 2.2g||11%|
|Total sugars 7.7g||8%|
Spiralise the potato on the larger setting with your spiraliser. Heat the olive oil in a frying pan and add the potato spirals. Cook for 15-20 minutes on a medium heat, tossing every few minutes to prevent burning and sticking. Taste to test.
While that cooks, finely chop the garlic, ginger and half the chilli. Add sesame oil to a frying pan and add the garlic, ginger and chilli. Heat them gently for a few minutes. Slice the leek on the diagonal, slice the pepper thinly and add both to pan. Slice the mushrooms and kale, and grate the carrot then add all to the pan along with the bean sprouts. Pour in the tamari and lemon juice; give it all a stir and leave to cook for a few minutes.
Finely slice the remaining chilli, spring onions and the coriander. When the potato noodles are cooked, remove them from the heat and gently combine with the stir-fried vegetables. Plate up and sprinkle with lots of sesame seeds, the chilli, spring onion and coriander before serving. Enjoy!
2 tablespoons sesame oil
1 red chilli
5 chestnut mushrooms
2 handfuls of beansprouts
2 tablespoons tamari
Small bunch coriander
2 cloves of garlic
Juice of 1 lemon
2 tablsepoons sesame seeds
1 large baking potato (600g)
1 thumb sized piece of ginger
1 red pepper
2 handfuls of kale
1 tablespoon of olive oil
2 spring onions
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This campaign was originally produced in the framework of a programme co-financed by the European Union