Asian Mushrooms and Vegetables Stir-Fry Noodles
Asian Mushrooms and Vegetables Stir-Fry Noodles is a delicious mix of mushrooms stir-fried with choy sum and capsicums tossed with noodles.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 8 tbsp extra virgin olive oil
- some extra virgin olive oil (for stir frying)
- 145 g king oyster mushrooms (washed and thinly sliced lengthwise)
- 170 g fresh shiitake mushrooms (washed and thinly sliced)
- 75 g brown beech mushrooms ( washed and separated)
- 300 g enoki mushrooms (washed and trimmed 1cm/0.4 inch at the ends)
- 3 clove garlic (minced)
- 2 inches ginger (peeled and finely grated)
- 500 g gluten free Pad Thai rice noodles (or any gluten free rice noodles)
- 1 bunch choy sum (washed and cut into 8cm/3.2 inch in length)
- 1 red capsicum (halved, deseeded and thinly sliced)
- 1 yellow capsicum (halved deseeded and thinly sliced)
- 3 tbsp medium dry sherry
- 1 tbsp salt (or to taste)
- 4 tbsp blackstrap molasses
- 4 tbsp gluten free worcestershire sauce
- 3 tbsp sweet chilli sauce
- 3 tbsp medium dry sherry
- 1/4 tsp ground white pepper
Instructions
- 1
Prepare and mix the sauce ingredients in a small bowl.
- 2
Heat up a non-stick wok with some extra virgin olive oil, stir-fry all the mushrooms on medium to high heat for 3 minutes or until just cooked. Remove mushrooms including juice and set aside. Clean wok with kitchen paper towel.
- 3
Heat up the non-stick wok again with some extra virgin olive oil, stir-fry the capsicums and choy sum for 2 minutes or until they are just cooked on medium to high heat. Remove and set aside. Clean wok with kitchen paper towel.
- 4
Fill a medium pot half full of water, bring to a boil and turn off the heat. Add 2 tablespoons extra virgin olive oil and the rice noodles into the wok for 2 minutes or until the rice noodles are just soft. Separate the noodles, drain the water, remove and set aside.
- 5
For stir-frying and combining the dish, heat up the non-stick wok with 6 tablespoons of extra virgin olive oil, add garlic and ginger and stir-fry until lightly golden on low heat. Return the rice noodles to the wok. Then add the sauce, toss and mix well.
- 6
Add in the all the cooked mushrooms, capsicums and choy sum and stir and mix well for another 5 minutes on medium to high heat or until heated through.