Rice noodle and king oyster mushroom stir fry
Rice noodle and king oyster mushroom stir fry
Quick and delicious rice noodle, king oyster mushrooms and pak choi stir fry.
Vegan | Serves 3 | MAIN
Ingredients:
- 200g king oyster mushrooms
- 3 nests of rice vermicelli noodles
- 150g pak choi
Mushroom marinade:
- 3 tablespoons of each olive oil, soy sauce and water
- 1 tablespoon of maple syrup
- 1 teaspoon of white miso paste
- 1/2 teaspoon of each garlic and ginger paste
- 1/2 teaspoon of each chili flakes and dried parsley
- Salt and pepper
For the pak choi:
- 1 tablespoon of each olive oil and maple syrup
- Salt and pepper
- Pinch of garlic granules and sesame seeds
Serve with:
- Fresh coriander
- Salted peanuts, chopped
- Sesame seeds
- 1 spring onion, chopped
- A squeeze of lime
Steps:
1.Cut the mushrooms in 4 slices (1-1.5cm thick) and lightly score them on both sides creating a criss cross.
2.Add all the marinade ingredients in a bowl and mix really well using a whisk or a fork. Add the mushrooms in the marinade and coat them. This step can be done the day before and be kept in the fridge until you are ready to cook them.
3.Preheat your oven at 180°C.
4.Preheat a (griddle) non-stick pan on a medium heat, add the mushrooms on a single layer and cook for 2-3 minutes on each side. If your pan is small, cook them in batches.
5.Add the grilled mushrooms in a baking tray and bake for 5 minutes.
6.While the mushrooms are in the oven, prepare the noodles and pak choi. Add the noodles in a bowl, cover with boiling water for 2 minutes. Then drain and rinse under cold water.
7.Add the pak choi in a pan, on a medium heat with the olive oil and spices. Wilt for a minute, then add the maple syrup and sesame seeds and remove from the heat. In the same pan add the noodles with the mushroom marinade and cook for a minute.
8.The mushrooms must be ready by now. Serve with fresh coriander, chopped peanuts, sesame seeds, spring onions and a squeeze of lime.
Happy cooking everyone!
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