Hokkien Noodle Stir Fry with Mushrooms and Chilli Oil

Hokkien Noodle Stir Fry with Mushrooms and Chilli Oil
  • Serves: 1
  • Preparation: 5 minutes
  • Cooks In: 10 minutes
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Ingredients

200 g cup mushrooms*
1 tbsp olive oil
200 g fresh (ready to eat) hokkien noodles*
1 tbsp honey
1 tbsp soy sauce
1 tsp sesame oil
To serve:
1 spring onion, sliced or chopped
1 tbsp crispy chilli in oil*
1 tsp mixed sesame seeds, garlic granules and onion flakes (optional)

Method

1

Slice the mushrooms.

2

In a large wok or skillet, heat oil over medium-high heat. Add the mushrooms to the hot oil. Stir-fry for 3 minutes until the mushrooms are tender. Add honey and soy sauce and stir to combine.

3

Push the mushrooms to one side of the wok and add the hokkien noodles. If the noodles are stuck together, gently loosen them with a spatula.

4

Toss everything together, combining the mushrooms and noodles, until they are evenly coated with the sauce. Stir-fry for another 2–3 minutes to heat everything through. Transfer to a serving bowl.

5

Garnish with spring onion, crispy chilli in oil and a sesame, garlic and onion sprinkle. Mix everything well to coat and enjoy.

*Notes: You can use sliced cup mushrooms as a shortcut here. Fresh hokkien noodles and crispy chilli in oil are available from most supermarkets in the Asian aisle. These are sealed and shelf stable. Udon, and Singapore style noodles could also work here.

Ingredients

 200 g cup mushrooms*
 1 tbsp olive oil
 200 g fresh (ready to eat) hokkien noodles*
 1 tbsp honey
 1 tbsp soy sauce
 1 tsp sesame oil
To serve:
 1 spring onion, sliced or chopped
 1 tbsp crispy chilli in oil*
 1 tsp mixed sesame seeds, garlic granules and onion flakes (optional)

Directions

1

Slice the mushrooms.

2

In a large wok or skillet, heat oil over medium-high heat. Add the mushrooms to the hot oil. Stir-fry for 3 minutes until the mushrooms are tender. Add honey and soy sauce and stir to combine.

3

Push the mushrooms to one side of the wok and add the hokkien noodles. If the noodles are stuck together, gently loosen them with a spatula.

4

Toss everything together, combining the mushrooms and noodles, until they are evenly coated with the sauce. Stir-fry for another 2–3 minutes to heat everything through. Transfer to a serving bowl.

5

Garnish with spring onion, crispy chilli in oil and a sesame, garlic and onion sprinkle. Mix everything well to coat and enjoy.

*Notes: You can use sliced cup mushrooms as a shortcut here. Fresh hokkien noodles and crispy chilli in oil are available from most supermarkets in the Asian aisle. These are sealed and shelf stable. Udon, and Singapore style noodles could also work here.
Hokkien Noodle Stir Fry with Mushrooms and Chilli Oil

Tags:

 Asian, Dinner, Quick n Easy

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