SAUCY MUSHROOM NOODLES IN STICKY SAUCE // SPICY SMASHED CUCUMBER

I am finally back on the new recipe train after a gruelling fashion month, which more often than not saw me reverting back to tried and tested recipes when the time to cook was sparse rather than even attempt to be creative or try something new!

To start off things here is a super quick, super easy recipe for saucy mushroom noodles in a sticky sauce with a side of spicy smashed cucumbers!

A word of caution - go easy on the chilli with the smashed cucumbers… I may have gone a little overboard and ended up having to down some milk to regain feeling in my tongue!

SAUCY MUSHROOM NOODLES IN STICKY SAUCE

SERVES 2

INGREDIENTS

• 400g oyster mushrooms (or your mushrooms of choice)
• 4 tbsp water
• 2 heaped tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp sugar
• 4 garlic cloves, minced
• 1 tbsp vegetable oil (or any neutral oil)
• 4 spring onions, thinly sliced, whites and greens separated
• 2 portions of ready-to-cook noodles (any type)

METHOD

• Tear or slice the oyster mushrooms into thin strips. 
• In a small bowl, whisk together the water, oyster sauce, dark soy sauce, light soy sauce, Shaoxing wine, sugar and garlic, then set aside for later
• Heat the vegetable oil in a large non-stick frying pan or wok over medium-high heat.
• Add the mushrooms and spring onion whites, season very lightly with salt and stir fry for 5 to 7 minutes, or until the mushrooms are cooked.
• Add the sauce made in step 1 and cook, stirring occasionally, for 2 to 3 minutes, or until slightly thickened, then remove the pan from the heat.
• In a separate pot, cook the noodles according to the packet instructions, then drain.
• Return the saucy mushrooms to the stove over a medium-high heat. 
• Add the noodles and stir fry for 2 to 3 minutes, or until everything is nice and hot and the sauce nicely coats the noodles.
• Transfer to a platter and top with the spring onion greens, then serve and enjoy.

SPICY SMASHED CUCUMBER

INGREDIENTS

• 1 large cucumber
• ½ tsp fine sea salt
• 2 garlic cloves, minced
• 2 tbsp rice vinegar
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp chilli flakes or Chinese-style chilli oil
• 1 tsp sugar

METHOD

• Trim the ends of the cucumber. 
• Using the flat side of your knife or a rolling pin, gently smack the cucumbers until they split, then slice into small bite-sized chunks.
• Transfer to a sieve, sprinkle with the salt and toss to coat. 
• Leave to sit for 10 to 15 minutes to drain some of the cucumber water.
• Transfer the drained cucumber pieces to a medium mixing bowl. 
• Add the remaining ingredients and toss to combine, then serve and enjoy.