Vegetable stock; 75ml
Chinese Rice Wine; 3 tbsp
Soy Sauce; 3 tbsp
Caster Sugar; 1 tsp
Garlic cloves, sliced; 2
Red chilli; 1
Ginger, fresh, grated; 1 tbsp
Mixed Mushrooms – Oyster, Shiitake & Button, sliced; 450g
Carrot, cut into matchstick; 150g
Egg noodles, or use ready-cooked; 300g
Spring Onions, chopped; 20g
Sesame Oil; 1 tsp
1. Combine the vegetable stock, rice wine, soy sauce and caster sugar in a small bowl, whisk and set aside. Slice the garlic cloves and red chilli and grate the ginger.
2. Heat a wok and add vegetable oil. Add the sliced garlic and chilli, add the grated ginger. Saute and add the mushrooms. Stir fry until they start to take on a little colour. Then add the carrot & vegetable stock mixture.
3. Meanwhile, cook the noodles in boiling water as per the instructions on the pack. Drain and toss the noodles with the mushroom mixture.
4. Garnish with spring onions & sesame oil.Serve immediately.