Chinese noodles with mushrooms

Chinese noodles with mushrooms
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

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

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

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

Method

  1. 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.
  2. 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.
  3. 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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