Ingredients card / Shopping list
270g Hakubaku soba noodles (or somen noodles)
200g Small swiss brown mushrooms or button mushrooms (cut into 1/4s)
300g Mixed mushrooms (eg: shiitaki, oyster,enoki etc. trimmed & de-stalked & cut into bite-sized pieces)
2tbsp Light soy sauce
1tsp Brown sugar
60ml Peanut oil
1tbsp Fresh ginger (finely chopped)
2 cloves Garlic (finely chopped)
1 Small red chilli (de-seeded & finely chopped
2 Large spring onions (finely chopped)
2 Large spring onions (2cm diagonal slices) for garnish
1tsp Sesame oil
1tsp Sea salt
Recipe By: Hakubaku
Serves 4 adultsIntroduction
I used to not like the smell of mushrooms cooking - I've changed my mind Big TIme!
STEP ONE:SOBA NOODLES (or somen)
Cook noodles according to packet instructions.
Drain well, then set aside.
In a small bowl, combine soy sauce, mirin and brown sugar.
Stir until all of the sugar is combined.
Heat the peanut oil, in a wok, over medium-high heat.
Add the garlic, ginger, chopped spring onions, chilli and sea salt.
Stir-fry until fragrant (about 30 seconds).
Add all the mushrooms except the enoki.
Stir fry for 1 minute.
Add the dressing and stir-fry for 1 minute.
Divide the enoki mushrooms (into small clusters 2-3)
Add enoki and sesame oil and continue to stir-fry until mushrooms are slightly wilted (about 1 minute).
Add noodles and toss gently to combine, then remove from heat.
Divide stir-fry between 4 serving bowls.
Garnish with the sliced spring onion.