Ingredients

The following ingredients have 4 Servings
  • 200g packet dried flat egg noodles
  • 1 tablespoon peanut oil or rice bran oil*
  • 1 onion, sliced
  • 300g oyster mushroom*, torn in half if large
  • 100g enoki mushrooms*, trimmed
  • 2 garlic cloves, crushed
  • 1 bunch gai lan (Chinese broccoli), trimmed, roughly chopped
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) lime juice
  • 2 spring onions, thinly sliced, to serve

Instruction

  • Cook the egg noodles according to packet instructions. Drain, then rinse under cold water and drain again. Toss with 1 teaspoon of the oil and 1/2 teaspoon black pepper.
  • Heat the remaining oil in a large wok over high heat. Add the onion and stir-fry for 1 minute. Add the mushrooms and garlic, stir-fry for 1 minute, then add gai lan, soy and juice and stir-fry for a further minute. Add noodles and toss using tongs for 1-2 minutes or until heated through. Serve scattered with spring onions.