Egg Noodles with Oyster Mushroom
Preparation time: 5 minutes
Cooking time: 10-12 minutes
Serves 2-3
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200 g (7 oz) dried egg noodles
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2 tablespoons groundnut oil
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3 garlic cloves, chopped
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1 teaspoon sugar
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1 tablespoon soy sauce
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1 tablespoon vegetarian fish sauce
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1/2 teaspoon salt
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50 g (2 oz) oyster mushrooms, torn
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1/2 onion, chopped
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125 g (4 oz) mangetout, topped and tailed
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4 large orange chilies, sliced
length-ways into julienne strips pepper
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Cook the noodles in boiling water for 5-6
minutes. Drain and rinse in cold water to stop further cooking.
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Heat the oil in a preheated wok, add the
garlic, then the noodles, sugar, soy sauce, fish sauce and salt. Stir
vigorously over a high heat for 1 minute.
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Add the mushrooms, onion, mangetout and
chilies and cook, tossing and stirring constantly, for 2-3 minutes,
then lower the heat and check the seasoning. Transfer to a dish and
serve at once.
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