Mushroom chow mein recipe

Mushroom chow mein recipe

This Sichuan mushroom chow mein is a quick midweek supper that’s delicious, simple and packs a punch. Oyster mushrooms would be great but you can use whatever mushrooms you prefer.

Ingredients

For the noodles & mushrooms
  • 1 tbsp rapeseed oil
  • 2 small garlic cloves, crushed and roughly chopped
  • 1 x 2.5cm (1 inch) piece of fresh root ginger, peeled and finely grated
  • 1 large red cayenne chilli, deseeded and sliced
  • 200 g oyster mushrooms
  • 120 g baby pak choy, leaves separated
  • 1 tbsp Shaohsing rice wine or dry sherry
  • 300 g cooked egg noodles (uncooked weight: 150g/5oz)
  • 1 tsp toasted sesame oil
  • 1 tbsp rapeseed oil
  • 2 small garlic cloves, crushed and roughly chopped
  • 1 x 2.5cm (1 inch) piece of fresh root ginger, peeled and finely grated
  • 1 large red cayenne chilli, deseeded and sliced
  • 7.1 oz oyster mushrooms
  • 4.2 oz baby pak choy, leaves separated
  • 1 tbsp Shaohsing rice wine or dry sherry
  • 10.6 oz cooked egg noodles (uncooked weight: 150g/5oz)
  • 1 tsp toasted sesame oil
  • 1 tbsp rapeseed oil
  • 2 small garlic cloves, crushed and roughly chopped
  • 1 x 2.5cm (1 inch) piece of fresh root ginger, peeled and finely grated
  • 1 large red cayenne chilli, deseeded and sliced
  • 7.1 oz oyster mushrooms
  • 4.2 oz baby pak choy, leaves separated
  • 1 tbsp Shaohsing rice wine or dry sherry
  • 10.6 oz cooked egg noodles (uncooked weight: 150g/5oz)
  • 1 tsp toasted sesame oil
For the Sichuan spicy sauce
  • 100 ml cold water
  • 1 tbsp chilli bean paste
  • 2 tbsp Chinkiang black rice vinegar or balsamic vinegar
  • 1 tbsp low-sodium light soy sauce
  • 1 tsp soft brown sugar
  • 1 tbsp cornflour
  • 1 tsp toasted sesame oil
  • 3.5 fl oz cold water
  • 1 tbsp chilli bean paste
  • 2 tbsp Chinkiang black rice vinegar or balsamic vinegar
  • 1 tbsp low-sodium light soy sauce
  • 1 tsp soft brown sugar
  • 1 tbsp cornflour
  • 1 tsp toasted sesame oil
  • 0.4 cup cold water
  • 1 tbsp chilli bean paste
  • 2 tbsp Chinkiang black rice vinegar or balsamic vinegar
  • 1 tbsp low-sodium light soy sauce
  • 1 tsp soft brown sugar
  • 1 tbsp cornflour
  • 1 tsp toasted sesame oil

Details

  • Cuisine: Chinese
  • Recipe Type: Mushroom
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 5 mins
  • Serves: 2

Step-by-step

  1. Whisk together all the ingredients for the Sichuan spicy sauce in a small jug or bowl, then set aside.
  2. Heat a wok over a high heat until smoking, then add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few seconds.
  3. Add the mushrooms and cook for 1 minute, then add the pak choy leaves and Shaohsing rice wine or dry sherry and toss for 1 minute.
  4. Add the spicy sauce and bring to the boil.
  5. Add the cooked egg noodles and toss together until they're coated with the sauce and warmed through. Serve immediately.

This recipe is from Stir Crazy by Ching-He Huang. Published by Kyle Books. Photography by Tamin Jones.

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