ChineseFood & Wine

Broccoli and Mushroom Noodles

This is a combination of recipes from over the years, but the basic recipe came from my tutor at Chinese cooking evening classes back in the 1980’s.

Ingredients

  • 250g lardons
  • 1 vegetable stock cube
  • 2 nests medium egg noodles
  • 1 small head broccoli, broken into florets
  • 1 tbsp sesame oil, plus extra to serve
  • 250g pack oyster or chestnut mushroom, thickly sliced
  • 1 fat garlic clove, finely chopped
  • ½ tsp chilli flakes, or crumble one dried chilli into pieces
  • 4 spring onions, thinly sliced
  • 2 tbsp oyster sauce
  • 1 tsp of dark soya sauce
  • handful roasted cashew nuts

Method

    1. Gently fry the lardons until most of the fat has melted. Set aside.
    2. Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
    3. Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the lardons, garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock, the dark soya sauce and the oyster sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.
    4. Serve with Sweet & Sour Tempura Prawns.

 

Broccoli and Mushroom Noodles
 
Author: 
Cuisine: Chinese
250g lardons 1 vegetable stock cube 2 nests medium egg noodles 1 small head broccoli, broken into florets 1 tbsp sesame oil, plus extra to serve 250g pack oyster or chestnut mushroom, thickly sliced 1 fat garlic clove, finely chopped ½ tsp chilli flakes, or crumble one dried chilli into pieces 4 spring onions, thinly sliced 2 tbsp oyster sauce 1 tsp of dark soya sauce handful roasted cashew nuts
Ingredients
  • 250g lardons
  • 1 vegetable stock cube
  • 2 nests medium egg noodles
  • 1 small head broccoli, broken into florets
  • 1 tbsp sesame oil, plus extra to serve
  • 250g pack oyster or chestnut mushroom, thickly sliced
  • 1 fat garlic clove, finely chopped
  • ½ tsp chilli flakes, or crumble one dried chilli into pieces
  • 4 spring onions, thinly sliced
  • 2 tbsp oyster sauce
  • 1 tsp of dark soya sauce
  • handful roasted cashew nuts
Instructions
  1. Gently fry the lardons until most of the fat has melted. Set aside.
  2. Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
  3. Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the lardons, garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock, the dark soya sauce and the oyster sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.
  4. Serve with Sweet & Sour Tempura Prawns.

 

 

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