Mushroom & Garlic Stir Fried Noodles
Best for main course.
Ingredients
- 400 gm vermicelli noodles or any thin rice noodles (preferably whole rice noodles)
- 250 gm button mushrooms
- 150 gm fresh or rehydrated Chinese mushrooms
- ½ a head of broccoli, chopped into bite-sized florets
- 3 cloves garlic, crushed and finely diced
- ¼ cup water
- 1 tbsp minced ginger
- 3 spring onions, cut into 5 cm long strips
- 50 gm raw cashew nuts
- 2 tbsp soy sauce
- Unrefined salt and pepper to taste
- 1 tsp date pest
- 1 tbsp corn flour
Recipe Preparation
- In a boiling water, let immerse the noodles for 5 minutes in the water and turn off the flame. (Please check the noodles before turning off the flame).
- Drain quickly and refresh with cold water and drain again. Keep aside.
- Chop the vegetables by slicing the mushrooms and chopping the broccoli.
- Heat a large wok and add the mushrooms. When they begin to soften, add 2 tablespoons of water, soy sauce, pepper, garlic, ginger, date paste, cashew nuts, broccoli, and onions.
- Stir-fry the vegetables on high heat for 5 minutes, or until the broccoli becomes bright green. Taste the broccoli and decide whether it is cooked sufficiently to your taste and check if the dish needs more salt.
- In a small bowl, add a little cold water to the corn flour and make a smooth paste. Add the remaining water and then pour this into the pan.
- Stir well, until the mixture thickens slightly and then turn the heat off.
- Add the noodles and fold through the vegetables. Garnish with a few chopped cashew nuts.
- Enjoy!!!
