Donnie46
Slow but sure....
Mixed Mushroom Noodle Stir Fry
Serves 4
Ingredients
350g dried egg noodles
fry light for spraying
2.5cm piece of ginger, peeled and finely julienned
2 garlic cloves, peeled and thinly sliced
6 spring onions, trimmed and cut diagonally into 3cm
200g baby corn, halved length ways
1 red pepper, deseeded and thinly sliced
300g shiitake mushrooms, thickly sliced
200g button mushrooms, thickly sliced
150g oyster mushrooms, thickly sliced
3 tbsp dark soy sauce
freshly ground black pepper
Method
Cook the egg noodles as on the packet instructions, drain and set aside.
Spray a large non-stick wok with fry light and when hot add the ginger, garlic and spring onions. Stir fry for 1-2 minutes over a high heat for 3-4 minutes, until the vegetables are only just tender.
Add the soy sauce with 2 tbsp water and cook for 1 minute before adding the cooked noodles. Toss to mix well and cook for 2-3 minutes, until the noodles are heated through. Season well with pepper and ladle into warmed bowls.
Free on GREEN
Serves 4
Ingredients
350g dried egg noodles
fry light for spraying
2.5cm piece of ginger, peeled and finely julienned
2 garlic cloves, peeled and thinly sliced
6 spring onions, trimmed and cut diagonally into 3cm
200g baby corn, halved length ways
1 red pepper, deseeded and thinly sliced
300g shiitake mushrooms, thickly sliced
200g button mushrooms, thickly sliced
150g oyster mushrooms, thickly sliced
3 tbsp dark soy sauce
freshly ground black pepper
Method
Cook the egg noodles as on the packet instructions, drain and set aside.
Spray a large non-stick wok with fry light and when hot add the ginger, garlic and spring onions. Stir fry for 1-2 minutes over a high heat for 3-4 minutes, until the vegetables are only just tender.
Add the soy sauce with 2 tbsp water and cook for 1 minute before adding the cooked noodles. Toss to mix well and cook for 2-3 minutes, until the noodles are heated through. Season well with pepper and ladle into warmed bowls.
Free on GREEN
