About the Recipe
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
4 portions of ready-to-cook noodles (any type)
Preparation
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.