Name: Noodles and buk choy with mixed garlic mushrooms
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 600 gram fresh thin egg noodles; 2 tablespoon peanut oil; 1 tablespoon finely grated lemon rind; 1 teaspoon dried chilli flakes; 2 baby buk choy (300 grams), leaves separated; 1/4 cup (60 millilitres) lemon juice; 4 clove garlic, crushed; 150 gram oyster mushrooms, halved; 100 gram fresh shiitake mushrooms, halved; 200 gram swiss brown mushrooms, halved; 2 tablespoon kecap manis

Ingredients

600 gram fresh thin egg noodles

2 tablespoon peanut oil

1 tablespoon finely grated lemon rind

1 teaspoon dried chilli flakes

2 baby buk choy (300 grams), leaves separated

1/4 cup (60 millilitres) lemon juice

4 clove garlic, crushed

150 gram oyster mushrooms, halved

100 gram fresh shiitake mushrooms, halved

200 gram swiss brown mushrooms, halved

2 tablespoon kecap manis

Method

1.In a large heatproof bowl, cover noodles with boiling water; separate with fork, drain.

2.Heat half the oil in wok; stir-fry rind and chilli until fragrant. Add noodles, buk choy and juice; stir-fry until buk choy wilts. Remove from wok; cover to keep warm.

3.Heat remaining oil in wok; stir-fry garlic until fragrant. Add mushrooms and kecap manis; stir-fry until mushrooms soften, season to taste.

4.Serve mushrooms on noodles.

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