Family friendly Main Asian

Oyster mushroom and noodle stir-fry

Name: Oyster mushroom and noodle stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 200g packet dried flat egg noodles; 1 tablespoon peanut oil or rice bran oil*; 1 onion, sliced; 300g oyster mushroom*, torn in half if large; 100g enoki mushrooms*, trimmed; 2 garlic cloves, crushed; 1 bunch gai lan (Chinese broccoli), trimmed, roughly chopped; 1/4 cup (60ml) soy sauce; 1/4 cup (60ml) lime juice; 2 spring onions, thinly sliced, to serve

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10m

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Ingredients (10)

200g packet dried flat egg noodles
1 tablespoon peanut oil or rice bran oil*
1 onion, sliced
300g oyster mushroom*, torn in half if large
100g enoki mushrooms*, trimmed
2 garlic cloves, crushed
1 bunch gai lan (Chinese broccoli), trimmed, roughly chopped
1/4 cup (60ml) soy sauce
1/4 cup (60ml) lime juice
2 spring onions, thinly sliced, to serve

Method

1.

Cook the egg noodles according to packet instructions. Drain, then rinse under cold water and drain again. Toss with 1 teaspoon of the oil and 1/2 teaspoon black pepper.
2.

Heat the remaining oil in a large wok over high heat. Add the onion and stir-fry for 1 minute. Add the mushrooms and garlic, stir-fry for 1 minute, then add gai lan, soy and juice and stir-fry for a further minute. Add noodles and toss using tongs for 1-2 minutes or until heated through. Serve scattered with spring onions.