Stir-Fried Japanese Noodles

This quick dish is an ideal lunctime meal, packed with mixed mushrooms in a sweet sauce.

Cook’s Tip : The variety of mushrooms in supermarkets has greatly improved and a good mixture should be easily obtainable. If not, use the more common button and flat mushrooms.
Grading : easy
Preparation : 15 mins
Cooking : 20-25 mins

Ingredients : Serve 4

250g Japanese egg noodles
2 tbsp sunflower oil
1 red chilli, sliced (opt)
ginger chopped
450g mixed mushrooms
350g pak choi
6 tbsp mushroom sauce
2 tbsp water
1 tbsp toasted sesame seeds

Method

1. Place the Japanese egg noodles in a large bowl. Pour over enough boiling water to cover and leave them to soak for 10 mins.

2. Heat the sunflower oil in a large preheated wok.

3. Add the chilli and ginger to the wok and stir-fry for 2-3 mins.

4. Add the mushrooms to the wok and stir-fry for about 5 mins, or until the mushrooms have softened.

5. Drain the egg noodles thoroughly and set aside.

6. Add the pak choi, noodles and mushroom sauce to the wok. Toss all the ingredients together and stir-fry for 2-3 mins or until the liquid is just beginning to bubble.

7. Transfer the mushroom noodles to warm serving bowls and scatter with toasted sesame seeds. Serve immediately.