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Cooking, Recipe and Food Blog

Stir-fried Three Mushroom Noodles

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Stir-fried three mushroom noodles is a delicious dish that you can prepare in minutes. The different tastes and texture of the mushroom is enhanced by the hoisin sauce.  You can also add some more vegetables for more color and better taste.

 

Serves 4

Ingredients:

185g egg noodles

1 bunch broccolini

2 teaspoons vegetable oil

8 green shallots, ends trimmed and cut diagonally

1/3 cup hoisin sauce

2 tablespoons dark soy sauce

150g oyster mushrooms

100g shiitake mushrooms, halved

100g enoki mushrooms

 

Place noodles in a pot of boiling water and cook according to package instructions or until soft. Drain well. Return to the pot and then add the soy sauce. Toss until the noodles are coated in soy sauce. Cover to keep warm.

Remove the broccolini florets and then slice the stalks lengthwise to form thin strips. Rinse and set aside to dry.

Next, heat the oil in a wok or saucepan over medium heat. Stir-fry the broccolini florets and stalks for 2-3 minutes or until it turns bright green and it is a bit tender. Add the shallots and cook it for another 2-3 minutes. Pour in the hoisin sauce and place the shiitake and oyster mushrooms in the pan. Cook it for 3-5 minutes or until soft. Add the enoki mushrooms last and stir-fry it for another minute.

Divide the noodles among 4 bowls. Spoon some stir-fried mushrooms over them before serving. Add more hoisin sauce if desired. Serve immediately.

 

Photo Courtesy Of:  La.blasco

Wild Mushroom and Noodle Stir-Fry

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Wild mushroom and noodle stir-fry is a delicious vegetable dish that you will surely love. The light taste of the mushrooms gives this noodle dish a hint of flavor. Add more vegetables like carrots or celery if desired. Chili can give it a zing too. Be creative and add sauces that you like. You may use sesame oil instead of peanut oil and top it with sesame seeds as well. This quick and easy recipe can be eaten as a midday snack or as a side along with other Asian dishes.

 

Ingredients:

200g pack egg noodles

2 tablespoons peanut oil

1 onion, sliced

300g wild mushrooms, torn in half

100g enoki mushrooms, trimmed

4 garlic cloves, crushed

1 Chinese broccoli (gai lan), trimmed and roughly chopped

3 tablespoons oyster sauce

1/4 cup water

1/4 cup soy sauce

1/4 cup lime juice

Ground white pepper to taste

2 spring onions, thinly sliced, to serve

 

Cook the egg noodles in a large pot of boiling water according to package instructions or until soft. Drain it and rinse it under running water. After, make sure there is no more excess liquid. Place the noodles in a large bowl. Add half of the peanut oil and some white pepper. Toss and then set aside.

Heat the rest of the peanut oil in a large frying pan or wok. Sauté the garlic and onions for 3-4 minutes until they are fragrant and the onions are translucent. Add the mushrooms, oyster sauce and soy sauce. Stir-fry them for 2-3 minutes to allow them to absorb the sauces. Pour in the water and then add the Chinese broccoli. Increase the heat to high and bring it to a boil. Reduce the heat and cook it for another 2 minutes until the mushrooms are soft and the broccoli is cooked.

Place the noodles in the frying pan or wok. Add the lime juice. Gently toss for 1 minute until the noodles are coated with sauce. Season it with white pepper and add more soy sauce if needed to adjust the taste if desired.

Transfer the stir-fried noodles and mushrooms to a serving plate or individual plates. Garnish with spring onions before serving. Serve warm.

 

Photo Courtesy Of: missmeng

Mee Goreng

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I am a big fan of instant mee goreng noodles. My Indonesian friends introduced me to it and we would usually have it as a snack or when we were hungry after having drinks. I loved having it with a sunny side up instead of an omelette. The instant version also contained some chili oil and this made this instant noodle dish tastier.

For this recipe, I decided to share the basics. You may add more vegetables like carrots if you wish. Spice it up with some chili or chili oil if desired. If you want it to be sweet, add some sugar to the broth and soy sauce mixture.

 

Ingredients:

600g hokkien noodles

1 tablespoons peanut oil

3 eggs, beaten lightly

500g beef strips

2 cloves garlic crushed

2 cm piece fresh ginger grated

500 baby buk choy chopped coarsely

1/4 cup fresh coriander, coarsely chopped

4 green onions, sliced thinly

2 tablespoons dried shrimp

1/4 cup beef stock

4 tablespoons soy sauce

Ground black pepper to taste

1/2 cup roasted unsalted peanuts, chopped coarsely

 

Place the beef in a medium sized bowl and marinate it in 2 tablespoons of soy sauce and black pepper and then soak the noodles in a large bowl of boiling water for 3-5 minutes. Separate the noodles with a fork. Drain and set aside.

Heat a teaspoon of oil in a large skillet over medium heat. Fry the eggs to make a thin omelette. Remove it from the skillet and roll it tightly. Slice it into thin strips.

Heat the remaining oil in the skillet. Sauté the garlic and ginger for 2 minutes. Add the beef and stir-fry it until they are browned and tender. Transfer to a plate.

In the same skillet, stir-fry the buk choy for 2-3 minutes until it wilts. Add the noodles, beef, coriander, dried shrimp and green onions.

Combine the soy sauce and the beef stock. Pour it over the noodle mixture. Cook it for another 2-4 minutes until the water evaporates and the noodles are dry. Top with omelette strips and peanuts before serving. Serve warm.

 

Photo Courtesy Of:  Ron Dollete