Ingredients card / Shopping list
270g Hakubaku cha soba (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)
Recipe By: Hakubaku
Serves 4 adultsIntroduction
Baling mushrooms are a large, fleshy Chinese variety. However, most types of mushroom can be used in this dish.
STEP ONE:CHA SOBA 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.