Speedy mushroom noodles

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Ingredients

Serves 2

 

  • 1 tablespoon sesame seed oil
  • 125g shiitake mushrooms, roughly chopped
  • 150g king oyster mushrooms, sliced
  • 2 spring onions, sliced
  • 3cm fresh ginger, peeled and diced
  • 3 cloves of garlic, peeled and diced
  • 3cm red medium chilli, deseeded and diced
  • 2 large handfuls of coriander leaves, finely chopped
  • 2 tablespoons soy sauce
  • Grated zest and juice of 1 lime
  • 100g vermicelli noodles
  • Water

You can usually get shiitake and king oyster mushrooms from Tescos.

Timings

Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Speedy mushroom noodles

Quick, super tasty, light and filling… There’s a lot to love in this noodle recipe. Layers of flavour here, and it ticks all the seasoning boxes. Salt in the soy sauce, chilli and ginger as the spices, coriander leaves as the fresh herbs and lime zest and juice to finish it off.

Method

Fill a medium sized saucepan with water and bring to the boil. Add the noodles and take off the heat. Leave to cook for 5 minutes.

Meanwhile, put the sesame seed oil in a large frying pan over a medium heat. Add the mushrooms and fry for 5 minutes, or until they start taking on colour. Add the garlic, chilli, spring onions and ginger and cook for a further 5 minutes.

Add the soy sauce, lime zest and lime juice and stir.

Drain the noodles and pour into the frying pan. Stir well using tongs to mix the mushrooms in with the noodles. Sprinkle over the coriander leaves and stir.

Serve and enjoy!

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Add in some fried off sirloin or tiger prawns if you want to mix it up a bit. However, I think the mushrooms are pretty mighty and hold their own nicely.”

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