Mushroom Ginger Bean Sprouts Egg Noodles

Category: , ,

This recipe was originally for a soup but I used more noodles and less Vegetable stock and I could carry the noodles in a lunch box to office. Easy to make and yummy to taste.

15 g dried Chinese mushrooms or 125 g field or chestnut mushrooms
(I used field mushrooms)
1.5 litre fresh vegetable stock (I used vegetable broth by Pacific natural foods)
125 g thread egg noodles
2 tsp sunflower oil
2 garlic cloves, crushed
1 inch piece ginger, shredded finely
1/2 tsp mushroom ketchup
1 tsp light soy sauce
125 g beansprouts
fresh coriander (cilantro) leaves to garnish

1. If you are using dried Chinese mushrooms then soak them in 300 ml of vegetable stock for at least 30 minutes. Slice the mushrooms.

2. Cook the noodles in a saucepan of boiling water for 2-3 minutes. Drain, rinse and drain again. Set aside until required.

3. Heat the oil over a high heat in a wok or large, heavy frying pan. Add the garlic and ginger, stirring. Add the mushrooms and cook over a high heat for 2 minutes stirring well.

4. Add the remaining vegetable stock with the reserved hot stock and bring to the boil. Add the mushroom ketchup and soy sauce.

5. Stir in the beansprouts and cook until tender.

6. Add noodles, cook for a minute, garnish and serve.

Comments (0)

Post a Comment