Asian Multi-Mushroom Noodles
This past winter we grew mushrooms inside for the first time - it was a great success!!
This recipe today features some of these delicious mushrooms and it's very easy to make.
2 cups (or more) mixed mushrooms (sliced or shredded - click HERE to learn how to "Shred An Oyster Mushroom") - I used Lion's Mane & Oyster Mushrooms (Pink Oyster Mushrooms & Golden/Yellow Oyster Mushrooms)(but you may use Button, Crimini, Morrel, Shiitake or whatever other edible mushroom you desire)
2 tablespoons oil
5 oz of Thin Cantonese Egg Noodles (or half of a 10.5oz package)
1 medium onion (peeled & chopped)
1 cup tender Bok Choy leaves (rinsed) ( or 1 large fully grown bunch of Bok Choy. If using fully grown bunch- trim base off and chop)
1 to 2 tablespoons soy sauce
1/2 tablespoon sesame oil
2 tablespoons cooking wine (Sherry is fine)
1 1/2 teaspoons brown sugar
1/2 teaspoon white pepper, ground
1 pinch or more cayenne pepper (I used more)
Begin by preparing ingredients as listed above (chop or shred mushrooms, chop onion, rinse bok choy (see picture below). In a small bowl mix/stir the soy sauce, sesame oil, cooking wine, brown sugar and peppers just until brown sugar dissolves - set aside until later)
Cook the noodles following directions on the back of the package.
In a medium frying pan, saute the mushrooms in 2 tablespoons of oil until the desired "doneness" is achieved (flipping and stirring as needed) (see picture below - the edges of the mushrooms are starting to get a little crunchy - yum!). Set aside the sauteed mushrooms.
Start sauteeing the onion in a large frying pan and while that is cooking - check your noodles (they should be done by now). Drain the noodles and set aside. Saute the onion for about 5 minutes. Now, add in the previously sauteed mushrooms and the cooked/drained noodles. Mix around lightly and add the sauce mixture - continue tossing or mixing (burner should be at medium or medium high heat) (see picture below).
Turn off the heat and quickly add the tender bok choy leaves (see picture above) - cover and allow the leaves to steam for about 5 minutes.
NOTE - If you are using fully grown bok choy, then you will need to saute the bok choy when you started sauteeing the onion (instead of the last 5 minutes).
Toss/stir & Serve (see picture above)
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