Mushroom Noodles recipe
PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
RECIPE TYPE: side, brunch
CUISINE: Indo Chinese
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
200 grams noodles
300 to 400 grams mushrooms, 3 to 4 cups sliced mushrooms
½ tbsp chopped garlic/lahsun
½ tbsp chopped ginger/adrak
1 tsp chopped green chilies, about 1 to 2 green chilies chopped
½ tsp black pepper or white pepper
½ cup chopped spring onions
1 to 2 tsp finely chopped celery (optional)
2 to 2.5 tbsp oil
1 tbsp soy sauce or add as required
½ tsp rice vinegar or regular vinegar
2 tbsp spring onion greens for garnish
salt as required
INSTRUCTIONS
-heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. add the noodles and cook according to the package instructions. you can use hakka noodles or instant noodles for this recipe. even whole wheat noodles will work.
-when the noodles are cooking, rinse and chop all the veggies or you can chop the veggies before you start cooking the noodles.
-drain and rinse the noodles in running water, so that the noodles stop cooking.
then add 2 tsp oil and gently mix, so that the oil gets evenly coated on the noodles. cover and keep the noodles aside.
-heat oil in a wok or kadai or a pan. on a low to medium heat, first add ½ tbsp chopped garlic, ½ tbsp chopped ginger and 1 tsp chopped green chilies. for a spicy hot tasting noodles, you can increase the amount of green chilies.
-saute for a few seconds, then add ½ cup chopped spring onions. add both the white and green part. reserve 2 tbsp of the greens for garnish.
-stir and saute the spring onions till they turn translucent. then add the sliced mushrooms
stir the mushrooms very well and saute them on a medium to high flame stirring occasionally. the mushrooms will leave water while cooking.
-continue to saute till all the water dries up and the mushrooms become light golden from the edges.
then add ½ tsp black pepper. you can also use white pepper instead of black pepper.
add 1 tbsp soy sauce and stir very well. add the noodles. add salt as required.
-stir and toss the noodles very well.
-add ½ tsp rice vinegar or regular vinegar. stir.
-switch off the flame and lastly add the chopped spring onions greens.
give a final stir and serve mushroom noodles plain or with dry veg manchurian or veg manchurian gravy or veg balls in hot garlic sauce.
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
RECIPE TYPE: side, brunch
CUISINE: Indo Chinese
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
200 grams noodles
300 to 400 grams mushrooms, 3 to 4 cups sliced mushrooms
½ tbsp chopped garlic/lahsun
½ tbsp chopped ginger/adrak
1 tsp chopped green chilies, about 1 to 2 green chilies chopped
½ tsp black pepper or white pepper
½ cup chopped spring onions
1 to 2 tsp finely chopped celery (optional)
2 to 2.5 tbsp oil
1 tbsp soy sauce or add as required
½ tsp rice vinegar or regular vinegar
2 tbsp spring onion greens for garnish
salt as required
INSTRUCTIONS
-heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. add the noodles and cook according to the package instructions. you can use hakka noodles or instant noodles for this recipe. even whole wheat noodles will work.
-when the noodles are cooking, rinse and chop all the veggies or you can chop the veggies before you start cooking the noodles.
-drain and rinse the noodles in running water, so that the noodles stop cooking.
then add 2 tsp oil and gently mix, so that the oil gets evenly coated on the noodles. cover and keep the noodles aside.
-heat oil in a wok or kadai or a pan. on a low to medium heat, first add ½ tbsp chopped garlic, ½ tbsp chopped ginger and 1 tsp chopped green chilies. for a spicy hot tasting noodles, you can increase the amount of green chilies.
-saute for a few seconds, then add ½ cup chopped spring onions. add both the white and green part. reserve 2 tbsp of the greens for garnish.
-stir and saute the spring onions till they turn translucent. then add the sliced mushrooms
stir the mushrooms very well and saute them on a medium to high flame stirring occasionally. the mushrooms will leave water while cooking.
-continue to saute till all the water dries up and the mushrooms become light golden from the edges.
then add ½ tsp black pepper. you can also use white pepper instead of black pepper.
add 1 tbsp soy sauce and stir very well. add the noodles. add salt as required.
-stir and toss the noodles very well.
-add ½ tsp rice vinegar or regular vinegar. stir.
-switch off the flame and lastly add the chopped spring onions greens.
give a final stir and serve mushroom noodles plain or with dry veg manchurian or veg manchurian gravy or veg balls in hot garlic sauce.
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