Egg Noodle With Shimeji Mushrooms 白玉灵兰菇炒面
Recipe source : Doris Choo
As I was browsing through the shelves of a supermarket, a sales promoter offered me shimeji mushrooms which were on promotion. The sample she offered me was cooked in sesame sauce. The promoter said it is very easy to cook this type of mushroom. She further told me that it'll taste just as great stir-fried in oyster sauce. I was looking for something to cook noodles and I thought to myself, "why not?".
The package comes in twin packs and they are said to be rich in vitamin B2, D, niacin, fibre, potassium and amino acids. They were neatly packed and looked very fresh. The simple recipe provided inside the package mentioned about cooking these mushrooms with pasta. So coincidentally that was what I had in mind, except that I had planned to cook them with home-made egg noodles instead.
I used the same recipe for home-made egg noodles, but this time round, I used the noodle maker to cut them into flat thin strips as shown in picture below.
250g home-made egg noodles
20g ginger, grated
2 tbsp garlic, chopped
2 stalks spring onion, cut into short sections
2 stalk Chinese celery, cut into short sections
150g bunashimeji mushrooms
150g white bunashimeji mushrooms
2 tbsp oyster sauce
3/4 tsp salt, or to taste
1 tsp sesame oil
1/2 cup water
2 tbsp cooking oil
1. Prepare the home-made egg noodles as described in my previous post and blanched them in boiling water accordingly. Rinse and drain dry.
2. Heat wok until hot. Add cooking oil and saute the chopped garlic and grated ginger until fragrant.
3. Add mushrooms and stir them quickly. Add oyster sauce, sesame oil, and water.
4. Stir briskly and add in salt before the water dries up.
5. Add in the spring onion and Chinese celery
6. Toss in the par-boiled egg noodles and mix them up evenly.
7. Dish up and serve hot.