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  • Writer's pictureYiannoulla Burness

MUSHROOM BOK CHOY NOODLES

I like this dish for its combination of flavours and textures. King oyster mushrooms are shredded and stir fried on a high heat to bring out their robust flavour, then set aside. The wok is reheated and fresh vegetables are added to the hot pan. The vegetables take only a couple of minutes you want to keep them crisp and crunchy remove, now add the ginger and garlic fry until just starting to change in colour. Add all the cooked ingredients back to the pan and add the cooked noodles give everything a toss to combine. Pour in sauce and toss again so the noodles can soak up all the flavours next add the beans sprouts and stir through. Your meal is ready sit down and enjoy.


EQUIPMENT: Wok or Electric fry pan


STIR FRY INGREDIENTS

192g or 3 large king oyster mushroom

1 Teaspoon turmeric

1 Teaspoon Gochugaru, Korean pepper powder

25g or 1 large thumb nail of fresh ginger, thinly sliced and chopped into matchsticks

40g or 1 medium size bulb of fresh garlic, thinly sliced

2 lemon grass stalks, peeled and finely chopped (optional)

140g or 1 medium size carrot, juilenned

190g or 1 medium size bok choy, thinly sliced

125g or 1 large handful fresh bean sprouts

Light tasting oil for frying

STIR FRY METHOD

*Take the mushrooms and shred them by running a fork through the flesh as you see above. Then pull each segment a part place in a bowl. You may also thinly slice with a knife.

*To the mushrooms add the turmeric and pepper powder. Toss the mushroom so it is well coated and set aside.

*Prepare the garlic, ginger and lemon grass and set aside in a small bowl.

*Prepare the carrot and bok choy and set aside.

*Rinse the beans sprouts and set aside.


SAUCE INGREDIENTS

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

1 tablespoon kepmanis

1 tablespoon vegetarian oyster sauce

1 tablespoon Doubanjiang chilli bean paste


*MEASURE OUT SAUCE INGREDIENTS AND SET ASIDE




NOODLES

Use any Chinese noodles enough for4 people follow cooking instructions on the packet


*FILL A MEDIUM SIZE SAUCEPAN WITH WATER ADD A PINCH OF SALT BRING TO A BOIL SO ITS READY TO COOK THE NOODLES (THEY WILL TAKE A COUPLE OF MINUTES TO COOK) turn off heat until you're ready to do this part.


TIME TO COOK

*Heat up a wok or electric frypan, keep on medium to high heat.

*Add a little oil to the pan swirl around now add the carrot and bok choy, stir fry a couple on minutes. Don't overcook you want the vegetables to stay crisp and crunchy, remove and set aside in a bowl.

*Add to pan ginger, garlic and lemon grass, stir fry until it just starts to change colour, remove and add to cooked vegetables.

*Add a little more oil, add mushrooms, stir fry for 2-3 minutes until nicely browned and cooked through.

*Add cooked carrot, bok choy, ginger, garlic and lemon grass to the mushrooms in the pan, mix through.

*Re boil water for the noodles and cook. The noodles should only take a couple of minutes.

*Drain noodles and add to the pan, mix through all the ingredients .

*Add sauce mix, toss the noodles, mushrooms and vegetables together until it is all nicely coated with sauce.

*Serve and eat while nice and hot




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