Noo­dle and mush­room bowl

SERVES 4-6 PREPA­RA­TION: 5MIN COOK­ING: 10 MIN

Drum Food - - CONTENTS -

80ml (¹/3c) veg­etable stock 45ml (3T) rice wine vine­gar 45ml (3T) soy sauce

5ml (1t) cas­tor sugar

15ml (1T) oil

2 gar­lic cloves, chopped

1 red chilli, chopped

2cm fresh ginger, grated

400g mixed mush­rooms, sliced 300g noo­dles

2 spring onions, chopped sweet and sour sauce 1 Com­bine the veg­etable stock, rice wine, soy sauce and cas­tor sugar in a small bowl and set aside.

2 Heat the oil in a fry­ing pan over a high heat. Add the gar­lic, chilli and ginger. Stir-fry for 30 sec­onds, then add the mush­rooms. Stir-fry un­til it starts to brown. Add the stock mix­ture and cook for 1 minute.

3 Cook the noo­dles in boil­ing wa­ter ac­cord­ing to the packet in­struc­tions. Drain the noo­dles and stir through the mush­room mix­ture. Top with the spring onions, driz­zle a lit­tle sweet and sour sauce over and serve.

Mush­rooms add a meaty tex­ture so you won’t miss the meat in this dish.

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