Rice noodles with wild mushrooms

Yield: 1 servings

Measure Ingredient
2 \N Cm; (1 inch) piece
\N \N ; ginger, grated
1 \N Red chilli; finely sliced
2 tablespoons Mirin or cider vinegar
2 tablespoons Lemon juice
1 tablespoon Sake
1 tablespoon Sesame oil
60 millilitres Groundnut oil
2 teaspoons Fish sauce
2 tablespoons Walnut oil
50 grams Shiitaki mushrooms; sliced (2oz)
50 grams Oyster mushrooms; torn (2oz)
50 grams Enoki mushrooms; (2oz)
1 \N 200 gram pac rice noodles
50 grams Green beans; blanched, refreshed
\N \N ; and cut in half
\N \N ; (2oz)
40 grams Beansprouts; (1 1/2oz)
1 tablespoon Toasted sesame seeds
\N \N Fresh coriander

TO GARNISH

Put the ginger, chilli, mirin, lemon juice, sake, sesame oil, groundnut oil and fish sauce in a bowl and whisk.

In a wok or large frying pan, heat the walnut oil and fry the shiitaki and oyster mushrooms for 1-2 minutes then add the enoki mushrooms and cook for a further minute.

Cook the noodles as per the pack instructions. Drain and cool.

Add the green beans and bean sprouts to the mushrooms, toss briefly.

To assemble, add the noodles to half the dressing and arrange the mushrooms on top. Pour the remaining dressing over and garnish with toasted sesame seeds and fresh coriander.

Converted by MC_Buster.

NOTES : Very light and delicate flavoured noodle dish with Chinese mushrooms and sake.

Converted by MM_Buster v2.0l.

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