When I was still eating poultry many, many years ago I used to LOVE hoisin duck in all its forms (particularly the Pret duck wrap) so I loved the idea of hoisin noodles topped with veggie friendly, and addictively crunchy and moorish deep fried shredded mushrooms.
Deep frying sounds like a faff but is super quick and easy to and so worth it for the end result, a sort of luxe takeaway done at home that is a new favourite!
SERVES 2
- 200g Oyster Mushrooms
- 3 tbsp Cornflour
- 1 tsp Salt
- 1 tsp Chinese 5 Spice
- 3 tbsp Hoisin Sauce
- 1 tbsp Tahini
- 3 tbsp Soy Sauce
- 1 tbsp Dark Soy Sauce
- 2 tbsp Sesame Oil
- 400g Egg Noodles
- 5 Cloves Garlic
- 50g Spring Onions
- 1 Red Chilli
- 3cm Ginger
- 100g Sugar Snap Peas
- Vegetable Oil
METHOD
- Tear the oyster mushrooms into small pieces.
- Combine the cornflour, salt and five-spice powder in a bowl.
- Toss this with the mushrooms until evenly coated.
- Fill a wok with some vegetable oil and bring it to medium heat, add in the mushrooms and fry for 5 mins until very crispy.
- Make the sauce by combining the hoisin sauce, tahini, light soy sauce, sesame oil, and dark soy sauce.
- Cook your noodles according to the package instructions, then run them under cold water
- Finely chop the garlic, spring onions, chilli and ginger. Slice up the sugar snap peas.
- Remove the oil from the wok and wipe clean. Get the wok back on the heat and add in a big drizzle of oil.
- Fry off the spring onions, ginger, garlic and chilli until fragrant for 2 mins.
- Then add in the sugar snap peas and noodles and toss around in the aromatics, add in the sauce and give it another toss so they are evenly coated.
- Serve it up in bowls and top with your crispy mushrooms and enjoy.
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