Prep: 15 mins | Cook time: 10 mins | Serves: 4
- 270g packet soba noodles
- 1 bunch asparagus, halved, thinly sliced on the diagonal
- 2 tablespoons white wine vinegar
- 3 teaspoons sesame oil
- 2 teaspoons caster sugar
- 1 green onion, thinly sliced on the diagonal
- 2 1/2 tablespoons vegetable oil
- 3 garlic cloves, thinly sliced
- 6cm piece fresh ginger, peeled, cut into matchsticks
- 400g Swiss brown mushrooms, sliced; or 400g cup mushrooms
- 1 tablespoon teriyaki sauce
- 1 tablespoon lemon juice
- Fresh coriander sprigs, to serve
- Cook noodles following packet instructions, adding asparagus for last minute. Drain. Cool under cold running water. Dain well.
- Meanwhile, combine vinegar, sesame oil and sugar in a large bowl. Stir until sugar dissolves. Add noodle mixture and onion to dressing. Toss until well coated.
- Heat vegetable oil in a large frying pan over high heat. Add garlic and ginger. Cook, stirring, for 1-2 minutes or until golden. Remove with a slotted spoon. Add mushrooms to hot pan. Cook for 3 minutes or until golden. Add teriyaki sauce and lemon juice. Toss to coat and cook for 1-2 minutes or until sauce has reduced and mushrooms are glazed.
- Divide noodle mixture between 4 serving bowls. Top with mushrooms and garlic mixture. Serve sprinkled with coriander.
- 2 garlic cloves, chopped
- 3 cm piece ginger, peeled, chopped
- 1 long red chilli, deseeded, chopped
- 2 tbsp peanut or vegetable oil
- 300 g Swiss Brown, cup or button mushrooms, quartered
- 400 g lean pork mince
- 2 tbsp kecup manis or hoisin sauce
- 1 tbsp oyster sauce
- 8 ice berg lettuce, trimmed to serve
- Coriander sprigs, to serve
- thinly sliced red chilli, to serve
- fried Asian shallots, to serve
- Combine garlic, ginger and chilli in a small food processor. Process until finely chopped.
- Heat a wok over high heat until hot. Add half the oil and the mushrooms. Stir-fry for 3 minutes until light golden, remove to a bowl. Add remaining oil and mince, stir-fry until mince changes colour. Add garlic mixture, stir-fry 2 minutes until aromatic. Return the mushrooms then add the kecup manis and oyster sauce, stir-fry until sticky.
- Spoon into lettuce leaves, top with coriander, chilli and shallots. Serve.
- No Asian shallots at home? Use roasted salted peanuts or crispy fried noodles.
Going Meatless – turn this into a meatless main meal, replace the
pork with an extra 500g mushrooms, so in total you need 800g mushrooms (a combo
of flat, cup and Swiss Brown)
- 3cm piece of ginger, finely grated
- 2 garlic cloves, finely grated
- 2tbs honey
- 1/3 cup light salt-reduced soy sauce
- 1tbs toasted sesame seeds, plus extra to serve
- 2tbs peanut oil
- 1 red onion, sliced
- 400g chicken breast, thinly sliced
- 400g cup mushrooms, sliced
- 1 red capsicum, chopped
- 100g snow peas, blanched
- 440g thin Hokkien noodles
- Optional: Sliced chilli and salt-reduced soy sauce to serve
- Combine ginger, garlic, honey, soy and sesame in a bowl. Set aside.
- Place noodles in a bowl. Place capsicum and snow peas in a separate bowl. Cover both with boiling water and set aside for 3 minutes. Drain.
- Heat half the oil in a wok over high heat. Add onion and mushrooms stirring constantly for 3 minutes until softened and slightly brown. Add snow peas and capsicum, cook for 2 more minutes, then set aside. Reheat the remaining oil until smoking. Add chicken and cook for 4 minutes, stirring often until cooked through. Add soy sauce mixture and leave to bubble for 2 minutes, to thicken slightly.
- Return all vegetables and blanched noodles to wok. Toss to coat and sprinkle with extra sesame seeds. Serve with sliced chilli and light soy sauce.
Eat as soon as its ready!
- 2 tbsp cornflour
- 2 cup liquid vegetable stock
- 2 stalks celery, sliced on diagonal
- 1 red capsicum, finely sliced
- 6 large mushrooms, sliced
- ¼ small wombok, roughly chopped
- 1 tbsp grated ginger
- 2 cloves garlic, chopped
- 4 handfuls snow peas, topped & tailed
- 2 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 2 tbsp vegan oyster sauce
- 2 tsp rice-wine vinegar
- 2 cups cooked brown rice
- Add cornflour to vegetable stock and stir.
- Heat wok on high heat.
- Add celery, capsicum and mushrooms. Stir-fry for 1 min then add wombok, ginger, garlic and snow peas and continue to stir-fry for a couple of mins.
- Add sweet chilli sauce, soy sauce, oyster sauce and vinegar and stir.
- Add stock and cornflour mixture. Mix well and stir until sauce returns to boil and thickens slightly.
- Serve with cooked brown rice.
Recipe Courtesy of Adam Guthrie and Eat Well Magazine
- Sesame oil
- 250g button mushrooms, diced
- 1 clove garlic, minced
- 1 tbsp fresh grated ginger
- 1 carrot, diced
- 4 spring onions, chopped
- 1 cup brown rice or quinoa
- Handful coriander leaves
- ½ tsp red chilli flakes
- 1 ½ tbsp tamari
- 2 tsp raw honey or 100 per cent maple syrup
- Juice ½ lime
- 1 tbsp sesame seeds
- Leaves of 1 small iceberg or butter lettuce, washed & dried
- Heat sesame oil in medium frying pan over medium heat.
- Add mushrooms and cook for 4 mins, then add garlic, ginger, carrot and spring onions and cook for a further 3–4 mins.
- Stir through brown rice and add coriander.
- In small bowl combine chill, tamari, honey and lime. Add to frying pan and gently toss through stir fry.
- Arrange lettuce leaves on serving plat and fill with mushroom mixture. Top with fresh herbs and sesame seeds.
Recipe Courtesy of Eat Well Magazine, created by Lisa Guy
