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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Even without meat, you can have a dish that's nutritious and satisfying. Ingredients:
4 tablespoons shitake mushroom oyster sauce |
2 tablespoons vegetable oil |
5 slices gingerroot |
2 medium onions, sliced lengthwise |
200 g mixed fresh mushrooms, cut into 3 cm lengths (shitake, golden, abalone) |
1 1/2 tablespoons sesame oil |
1 cup water |
150 g bean sprouts, roots removed |
200 g egg noodles |
Directions:
1. Heat oil in a wok, add the ginger. Stir-fry over a medium-high fire till fragrant. Add the onions and stir-fry well for 2 minutes.
2. Add the mushrooms, stir well till they turn slightly soft.
3. Add shitake mushroom oyster sauce, sesame oil and water. Mix well before adding the bean sprouts. Stir-fry till the bean sprouts start to turn colour, about 10 to 20 seconds.
4. Add the noodles and mix all the ingredients well. Serve.
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