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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.
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Prep Time 20 minutes
Cook Time 15 minutes

Equipment

  • 1 wok or electric fry pan

Ingredients
  

STIR FRY INGREDIENTS

  • 192g or 3 large king oyster mushrooms
  • 1 teasp turmeric
  • 1 teasp Gochugaru (Korean red pepper powder) optional
  • 25g or 1 large thumb nail fresh ginger, thinly sliced, chop into match sticks
  • 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

SAUCE INGREDIENTS

  • 1 Tablsp dark soy sauce
  • 1 Tablsp light soy sauce
  • 1 Tablsp kepmanis
  • 1 Tablsp vegetarian oyster sauce
  • T Tablsp Doubanjiang (chilli bean paste)

NOODLES

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

Instructions
 

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.

MEASURE OUT SAUCE INGREDIENTS AND SET ASIDE

    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