Garlic Mushrooms with Chasoba (Japanese Green Tea Noodles)
SERVES: 4 DIFFICULTY: Easy
Baling mushrooms are a large, fleshy Chinese variety. However, most types of mushroom can be used in this dish.
270g Hakubaku chasoba (green tea noodles)
200g Baling Mushrooms or Swiss brown (sliced)
100g Enoki Mushrooms (trimmed)
200g Oyster Mushrooms (sliced)
2 cloves Garlic (finely chopped)
1tbsp olive oil
3 Spring onions (finely sliced, diagonally)
30g Sesame seeds (toasted)
Salt & pepper (to taste)
STEP ONE:CHASOBA NOODLES
Cook noodles according to packet instructions.
Drain well, then set aside.
STEP TWO:MUSHROOM STIR-FRY
Heat olive oil, in a wok, over high heat.
Add garlic and stir-fry until fragrant.
Add mushrooms (except for the enoki) and stir-fry until softened.
Add enoki and spring onion stir-fry for 1 minute.
Add seasonings and cha soba noodles and gently stir until noodles are heated through (about 1-2 minutes).
Remove from heat.
Divide stir-fry between 4 deep serving bowls.
Garnish with a sprinkling of toasted sesame seeds.