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.Â 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.
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. SautÃ© 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