Chi­nese mush­room stir–fry

Good Health Choices - - Be Nourished -

SERVES 4

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.

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