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Quick noodles with mushrooms

Name: Quick noodles with mushrooms
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: 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

Published: 30 Sep 14
Updated: 18 Mar 24

This aromatic noodle recipe is made with fresh garlic, chilli, ginger and mixed mushrooms – an easy autumnal dinner.

Easy
October 2014

Test kitchen approved

Serves 4
Hands-on time 20 min

This aromatic noodle recipe is made with fresh garlic, chilli, ginger and mixed mushrooms – an easy autumnal dinner.

Vegetarian recipes

Nutrition: per serving

Calories: 355kcal
Fat: 9.6g (2.3g saturated)
Protein: 12.1g
Carbohydrates: 55.8g (4.8g sugars)
Fibre: 4.8g
Salt: 2.4g

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Ingredients

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

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Method

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.