Soy Butter Spicy Mushroom Noodles
/Recipe by Courtney Roulston
Dietaries: Meat free
Serves: 4 with other sides
Prep Time: 10 mins
Cooking Time: 15 mins
Ingredients
600g mixed mushrooms (brown, shitake, button etc.)
40g butter
1 tablespoon fresh ginger, finely julienne
3 cloves garlic, finely chopped
4 spring onions, white parts sliced, green parts cut into 10cm lengths in cold water
400g Coles Asia ready to eat hokkien noodles
½ teaspoon black pepper
2 tablespoons oyster sauce
2 tablespoons light soy sauce
1 tablespoon honey or sugar
2 teaspoons sesame oil
2 teaspoons corn flour
1 Lebanese cucumber, sliced into matchsticks
1 tablespoon chilli crunch oil
METHOD
Heat a wok over a high heat. Add the mushrooms and butter then stir fry for 3 minutes, or until starting to caramelise.
Toss in the ginger, garlic, white parts of the spring onions and the black pepper. Continue to cook, stirring occasionally for 2-3 minutes.
Add in the noodles along with a splash of water to help them steam and revive. Pour in the oyster sauce, soy sauce, honey and sesame oil, then toss to coat. Once the sauce is bubbling, mix the cornflour into ¼ cup of water then toss through the noodles to thicken the sauce and become glossy.
Place the noodles onto a serving platter then top with the green parts of the spring onion, sliced cucumber and a drizzle of chilli oil.
