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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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You can cook this in two batches - keep the first batch warm in a foil covered dish in the oven. Ingredients:
12 ounces medium egg noodles |
1 teaspoon toasted sesame oil |
2 tablespoons peanut oil |
2 teaspoons fresh ginger, grated |
10 ounces fresh shiitake mushrooms, sliced |
8 scallions, cut into thirds then sliced into strips |
2 tablespoons oyster sauce |
2 tablespoons light soy sauce |
Directions:
1. Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.
2. Heat a wok over a high heat, then add the peanut oil. Once it is smoking, add the ginger, stir-fry for a couple of seconds then add the mushrooms with a splash of water to create steam and cook for one minute.
3. Toss through the noodles for 2 minutes until hot then add the scallions, oyster and soy sauces and a dash more sesame oil.
4. Serve.
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