Shiitake Mushroom and Noodle Stir Fry |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Look out for black bean paste in oriental store. If you cant get a hold of it you can use black bean sauce. Pak choy is sold in large supermarkets and has a wonderful tender green leaf and a crisp stalk. Use bok choy or baby spinach leaves as an alternative. Ingredients:
325 g medium egg noodles |
2 teaspoons vegetable oil |
1 red onion, thinly sliced |
2 garlic cloves, crushed |
5 cm piece fresh gingerroot, peeled and finely chopped |
2 tablespoons black bean paste |
2 teaspoons chili sauce |
2 tablespoons soy sauce |
2 tablespoons caster sugar |
300 g pak choi, leaves separated |
250 g shiitake mushrooms, sliced |
Directions:
1. Cook the noodles according to the packet instructions. Drain.
2. Heat the oil in a wok until hot and smoking. Add the onion, garlic and ginger and cook for 1 minute, stirring. Stir in the black bean paste, chili sauce, soy sauce, sugar and 2 Tbsp of water. Bring to the boil, then toss in the noodles, making sure that they are well coated in the sauce.
3. Now stir in the pak choy and the mushrooms and stir fry for 2-3 minutes until the pak choy is just beginning to wilt and the mushrooms are glossy. Serve immediately.
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