Chinese noodles with Mushrooms

Tue, 30 Jul 2019 18:56 UTC by garethbrown


75ml vegetable stock
3 tbsp shaoxing rice wine
3 tbsp soy sauce
1 tsp caster sugar
2 garlic cloves
1 red chilli
2cm fresh ginger
450g mixed mushrooms, such as oyster, shiitake and enoki
300g egg noodles, or use ready- cooked
Sliced spring onions, to serve, optional
Toasted sesame oil to serve, optional

Combine the vegetable stock, shaoxing rice wine, soy sauce and caster sugar in a small bowl and set aside. Slice the garlic cloves and red chilli and grate the ginger.

Heat a wok or large frying pan over a high heat with a splash of vegetable oil, then add the sliced garlic and chilli, and the grated ginger. Stir-fry for 30 seconds, then add the mushrooms. Stir-fry until they start to take on a little colour, then add the vegetable stock mixture and cook for 1 minute.

Meanwhile, cook the noodles in boiling water according to the packet instructions. Drain and toss through the mushroom mixture. Serve immediately, sprinkled with spring onions and a drizzle of toasted sesame oil, if using.

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