Rice noodles with wild mushrooms
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cm; (1 inch) piece | |
| ; ginger, grated | ||
| 1 | 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 | 200 gram pac rice noodles | |
| 50 | grams | Green beans; blanched, refreshed |
| ; and cut in half | ||
| ; (2oz) | ||
| 40 | grams | Beansprouts; (1 1/2oz) |
| 1 | tablespoon | Toasted sesame seeds |
| Fresh coriander | ||
Directions
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.