Stir-fry Egg Noodles with Soy Shitake, purple spri
2016/12/9 0:38:52
Preparation time: 10 minutes
Cook in: 6-8 minutes
Serves 4
【Ingredient】
1 tbsp Rapeseed or groundnut oil
1 pinch Sea salt flakes
80g Dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drain, sliced, tough stalks removed and discarded
1 tbsp Shaosing rice wine or dry sherry
3 tbsp Pearl River Bridge Superior Dark Soy Sauce
800g Cooked egg noodles
200g Baby pak choy, washed, leaves separated, blanched, drained
200g Purple spring onions, sliced in half lengthways into 10cm strips
200g Beansprouts, washed and drained well
2 tbsp Low sodium light soy sauce
1 tbsp Toasted sesame oil
【Method】
1. Prepare all the ingredients.
2. Heat a wok over high heat, as the wok starts to smoke, add the rapeseed oil. Give the oil a swirl in the wok coating the sides. Then add a pinch of sea salt flakes and dissolve in the oil in the wok. Follow quickly with the rehydrated Chinese mushroom slices. Toss cooking the mushrooms for 2 minutes releasing their aroma and add the Shaosing rice wine.
3. Add 1 tbsp of the
PRB Superior Dark Soy Sauce and toss cooking the mushrooms for 1 minute.
4. Add the cooked egg noodles, add the remaining 2 tbsp of the dark soy sauce, making sure to coat the noodles well and stir and toss well to mix.
5. Add the blanched baby pak choy leaves, purple spring onions, beansprouts and toss cooking for 1 minute until the spring onions and beansprouts wilt slightly.
6. Season with low sodium light soy sauce and toasted sesame oil, give it one last toss and serve immediately.
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