Mushroom Chow Mein
My Mushroom Chow Mein as my take on the takeaway legend and being ready in 20 minutes means it is much quicker than delivery. Yum
- 2 Tbsp Cornflower: Cornstarch in the US.
- 1.5 Tbsp Light Soy Sauce.
- 1 Tbsp Rice Wine.
- 1/2 Tbsp Mirin.
- 2 Tbsp Oyster Sauce.
- 1 Tbsp Sugar.
- 1/2 Tsp Sesame Oil.
- 100g Egg Noodles.
- 1 Tbsp Flavourless Cooking Oil.
- 150g Mushrooms: I used some wonderful shimeji mushrooms, but chestnut, oyster or shiitake would all work, slice your mushroom about 5-7mm thick if using a substitute.
- 75g Beansprouts.
- 75g Bamboo Shoots.
- 2 Garlic Cloves: Finely Sliced.
- 2 Spring Onions: White parts sliced 1.5 cm in length and green part thinly sliced.
- 50g Carrot: Cut into thin batons about 3-4cm in length.
- 100g Baby Spinach.
- Mix together the cornflower, soy sauce, rice wine, mirin, oyster sauce, sugar and sesame oil and set aside.
- Cook the egg noodles as per the instructions on the packet, then refresh in cold water and set aside.
- Heat the oil in a wok over a high heat.
- When the oil is shimmering and really hot add the garlic and stir fry for 30 seconds before throwing in the white parts of the spring onion and carrot and continue to stir fry for 2 minutes keeping the ingredients all the time.
- Throw in the mushrooms and continue to stir fry for another 2 minutes.
- Now add in the bamboo shoots, cooled noodles and the sauce we mixed together at the start.
- When the sauce is bubbling add in the spinach, bean sprouts and green parts of the spring onions and once the spinach has wilted which should take no more than a minute.
- Serve and enjoy.
- As with all stir fry dishes get all your stuff ready to go before you rock and roll, as they move real quick! Yum