This super speedy fakeaway inspired recipe is simple to make and also delivers on the flavour front. I’ve started to introduce more meat free meals into our household and this one with mushrooms very much ticks the box for the whole family. Perfect for when you’re craving a takeaway.
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (sliced)
spring onions 5 (sliced)
dried noodles 250 g
chestnut mushrooms 250 g (sliced)
ginger paste ½ tbsp
garlic paste ½ tbsp
soy sauce 2 tbsp
sugar 1 tsp
sesame oil 2 tsp
Method
Method
Thinly slice the mushrooms, spring onions and onion.
Cook the noodles according to the packet instructions, then drain and refresh them in cold water. Once cool, pop them into a bowl, then mix with a dash of your preferred oil - this will stop them sticking together in the wok.
Heat a large frying pan or wok, then add a splash of oil. Add the mushrooms and cook until golden, this will take around 4 minutes.
Stir in the onion, garlic and ginger pastes and toss for a minute, then add the noodles and soy sauce and toss well. Add a pinch of sugar and a dash of sesame oil and cook over a high heat until it starts to caramelise. This is where you will get lots of flavour into your dish!
Finally scatter over the spring onions. Cook for a further 30 seconds, then plate up. Enjoy!
