Name Stir-fried mushrooms and noodles


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  • Ready in: 12 minutes
  • Serves: 4
  • Complexity: easy
  • kcal: 12 Sins on Original; 1 Sin on Green
  • Origin: Chinese
Stir-fried mushrooms and noodles


  • 227 g/8 oz dried egg noodles (44 Sins on Original) 1 teaspoon oil (2 Sins)
  • 1 bunch spring onions, diagonally chopped
  • 2 garlic cloves, crushed
  • 1 x 2.5 cm/1 in piece fresh root ginger, peeled and chopped
  • 1 green pepper, deseeded and chopped
  • 113 g/4 oz button mushrooms, quartered
  • 170 g/6 oz bean shoots
  • 2 level tablespoons oyster sauce (1 Sin)
  • 1 tablespoon soy sauce
  • 1 teaspoon oil (2 Sins)

1. Cook the egg noodles in a large pan of boiling lightly salted water for about 5 minutes, until they are just tender but not mushy. Drain in a colander and refresh under cold water.

2. Heat the oil in a wok or a deep frying pan and, when hot, add the spring onions, garlic, ginger and green pepper. Stir-fry over a high neat for 2 minutes.

3. Add the mushrooms and continue stir-frying for 1 minute before adding the drained noodles and bean shoots. Stir-fry for 1-2 minutes.

4. Stir in the oyster and soy sauces and continue tossing and stirring the mixture for 2 minutes until it is really hot and the bean shoots are cooked but still slightly firm.

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