Spring cabbage and sticky mushroom stir-fry

Serves: 4

You will need 400g whole-wheat noodles
2 tsp sesame oil
2 tsp groundnut oil
1 thumb sized piece of ginger, cut into matchsticks
1 shallot, finely sliced
90g chestnut mushrooms, cut into quarters
210g closed cup white mushrooms
½ Savoy cabbage, shredded
2 red peppers, finely sliced
¼ cup light soy sauce
2 tbsp oyster sauce
¼ cup Chinese cooking wine or dry sherry
2 tsp brown suga

Directions Cook the noodles according to pack instructions - slightly reducing the cooking time by 1 minute, as the noodles will continue cooking when stir-fried. Drain and put to one side.

Using a wok, heat the oils until nearly at smoking point and add in the ginger and shallot. Stir-fry for 1 minute before adding in the mushrooms and peppers, continue cooking for a further 2 minutes. Add the soy sauce, oyster sauce, cooking wine and brown sugar to the wok and cook for further 2-3 minutes or until the sauce has reduced by half. Add in the noodles and cabbage and stir-fry for a further minute.

Spoon into bowls and serve.

For more information on mushrooms, please visit www.monaghan-mushrooms.com


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