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!
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
- 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.
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