Chinese mushroom stir–fry
1 × 270g packet dried soba noodles (if you are gluten-free look for buckwheat options)
2 tbsp sesame oil
2 garlic cloves, thinly sliced
1 green chilli, seeded and finely chopped
1 bunch snake beans, thinly sliced 2 bunches Chinese broccoli, chopped
100g oyster mushrooms
200g enoki mushrooms
200g shimeji mushrooms
200g shiitake mushrooms, halved or quartered
½ cup tamari
½ tsp Chinese five spice
1/3 cup roasted cashew nuts
Fried shallots, to serve
1 Cook the noodles according to the packet instructions. Drain. Meanwhile, heat the oil in a large wok, add the garlic, chilli and snake beans and stir-fry for 2 minutes.
2 Add the Chinese broccoli and mushrooms and cook, tossing frequently for 5–7 minutes or until the mushrooms are tender and lightly browned. Add the tamari and Chinese five spice.
3 Add the drained noodles to the wok and toss over the heat for another minute until combined. Sprinkle with the roasted cashews and fried shallots and serve.