- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
For this stir fry, we used 100g swiss brown, 350g cup mushrooms and 50g enoki mushrooms, but any combination of mushrooms would work.
Ingredients
- 1/4 cup Fountain Soy Sauce
- 1 tablespoon oyster sauce
- 2 tablespoons brown sugar
- 450g fresh thin hokkien noodles
- 2 teaspoons vegetable oil
- 1 brown onion, cut into thin wedges
- 2 garlic cloves, crushed
- 1 long red chilli, finely chopped
- 500g mixed mushrooms (see note), thickly sliced
- 1 bunch broccolini, trimmed, halved
Method
- Step 1Combine soy sauce, oyster sauce and brown sugar in a small bowl. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until just tender. Drain. Using a fork, separate noodles.
- Step 2Heat a wok over high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 3 minutes or until just softened. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add mushrooms and broccolini. Stir-fry for 3 to 4 minutes or until tender. Add sauce mixture and noodles. Stir-fry for 2 minutes or until heated through. Serve.
- High carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1116 kj
Energy
4g
Fat Total
1g
Saturated Fat
6g
Fibre
14g
Protein
1455.11mg
Sodium
9g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
Notes
Tip: You could replace the cup mushrooms with 500g chicken breast fillet, sliced thinly.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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