Mushroom Noodles
Indulge in the flavors of Indo-Chinese cuisine with this delightful, speedy stir-fried mushroom noodles. The dish incorporates button mushrooms, spring onions, soy sauce, a medley of spices, and, of course, noodles to create a delectable treat.
Ingredients
- 200 grams noodles
- 300 to 400 grams mushrooms or 3 to 4 cups sliced mushrooms
- ½ tablespoon chopped garlic
- ½ tablespoon chopped ginger
- 1 teaspoon chopped green chilies – about 1 to 2 green chilies chopped
- ½ teaspoon black pepper or white pepper
- ½ cup chopped spring onions
- 1 to 2 teaspoon finely chopped celery (optional)
- 2 to 2.5 tablespoon oil
- 1 tablespoon soy sauce or add as required
- ½ teaspoon rice vinegar or regular vinegar
- 2 tablespoon spring onion greens for garnish
- salt as required
Instructions
Cooking Noodles
- Heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. Add the noodles and cook according to the package instructions. You can use hakka noodles or instant noodles for this recipe. Even whole wheat noodles will work.
- When the noodles are cooking, rinse and chop mushrooms, spring onions and herbs. Or you can chop them before you start cooking the noodles.
- Once the noodles are cooked then drain the water and rinse the noodles in running water, so that the noodles stop cooking. Drain all the water again.
- Then add oil and gently mix, so that the oil gets evenly coated on the noodles. Cover and keep the noodles aside.
Making Mushroom Noodles
- Heat oil in a wok or kadai or a pan. On a low to medium heat, first add chopped garlic, chopped ginger and chopped green chilies. For a spicy hot tasting noodles, you can increase the quantity of green chilies.
- Saute for a few seconds, then add chopped spring onions. Add both the white and green part. Reserve 2 tablespoon of the greens for garnish.
- Stir and saute the spring onions till they turn translucent. Then add the sliced mushrooms.
- Stir the mushrooms very well and saute them on a medium to high heat stirring occasionally. The mushrooms will leave water while cooking.
- Continue to saute till all the water dries up and the mushrooms become light golden from the edges.
- Then add ground black pepper. You can also use white pepper instead of black pepper.
- Add soy sauce and stir very well. Add the noodles. Add salt as required.
- Stir and toss the noodles very well. Add rice vinegar or regular white vinegar. Stir and mix.
- Switch off the heat and lastly add the chopped spring onions greens.
- Give a final stir and serve mushroom noodles plain or with dry veg manchurian or veg manchurian gravy or veg balls in hot garlic sauce.
Nutrition
Calories: 368kcalCarbohydrates: 56gProtein: 13gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 748mgPotassium: 561mgFiber: 4gSugar: 5gCalcium: 40mgIron: 2mg
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