EM­BRACE NOO­DLE NIGHT with A GEN­ER­OUS BOWL OF CHICKEN UDON OR IR­RE­SISTIBLE TWIRLS OF MUSH­ROOM FETTUCCINE.

donna hay - - Weeknights Easy -

BAL­SAMIC and BURNT-BUT­TER MUSH­ROOM FETTUCCINE

¼ cup (10g) dried porcini mush­rooms 2 ta­ble­spoons boil­ing wa­ter 2 ta­ble­spoons bal­samic vine­gar 150g un­salted but­ter, chopped

¼ cup sage leaves

250g Swiss brown mush­rooms, sliced 250g but­ton mush­rooms, sliced sea salt and cracked black pep­per 400g fresh fettuccine finely grated parme­san, to serve

Place the porcini mush­rooms, wa­ter and vine­gar in a small bowl and set aside for 5 min­utes to soften. Heat the but­ter in a large non-stick fry­ing pan over high heat and cook for 5–6 min­utes or un­til foamy and nut brown. Add the sage and cook for 30 sec­onds or un­til crisp. Re­move with a slot­ted spoon and set aside.

Add the salt, pep­per and re­main­ing mush­room to the pan and cook, stir­ring, for 5 min­utes or un­til golden brown and soft­ened. Add the porcini mix­ture and cook for 2 min­utes or un­til re­duced slightly. While the mush­room mix­ture is cook­ing, cook the pasta in a large saucepan of boil­ing salted wa­ter for 2 min­utes or un­til al dente. Drain well. Add the pasta to the pan and toss to com­bine. Di­vide between bowls. Top with the sage and parme­san, and sprin­kle with pep­per to serve. SERVES 4.

STIR-FRIED STICKY HONEY CHICKEN with UDON NOO­DLES and GREEN CAB­BAGE

1 ta­ble­spoon veg­etable oil

4 cloves gar­lic, thinly sliced

4 green onions (scal­lions), cut into 5cm lengths 500g chicken mince

2 ta­ble­spoon grated ginger

¼ cup (90g) honey

¼ cup (60ml) oys­ter sauce

2 ta­ble­spoons soy sauce

¹⁄³ cup (80ml) wa­ter

½ small green cab­bage, chopped

450g fresh udon noo­dles, cooked fol­low­ing

packet in­struc­tions chilli oil and mi­cro (baby) co­rian­der (cilantro) leaves,

to serve

Heat the oil in a wok or large fry­ing pan over high heat. Add the gar­lic and onion and cook for 1 minute or un­til crisp. Re­move and set aside. Add the chicken, ginger, honey, oys­ter sauce, soy sauce and wa­ter to the pan and cook for 8 min­utes, break­ing up the mince with the back of a spoon. Add the cab­bage and cook, toss­ing, for 1 minute, or un­til just wilted. Top the noo­dles with the chicken mix­ture. Serve with chilli oil and co­rian­der. SERVES 4.

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