Crispy noodles with mushrooms & ham
Ingredients
- 1.2 litres (2 pints) lightly salted boiling water
- 375 g (12 oz) chow mein noodles (thin Chinese egg noodles)
- 50 g (2 oz) butter
- 2 tablespoons sunflower oil
- 250 g (8 oz) oyster mushrooms
- 250 g (8 oz) cooked ham, shredded
- 1 bunch spring onions, finely chopped
1. Pour the boiling water into a wok and add the noodles. Put the lid on the wok and simmer for about 5 minutes; when cooked the noodles should be tender but not sticky. Drain the noodles and place them on a plate, patting them into a round shape.
2. Heat the butter and 1 tablespoon of the oil together in the wok and add the mushrooms, ham and spring onions. Cook for a few minutes, then remove with a slotted spoon. Set aside and keep warm.
3. Slide the noodles into the wok, adding a little more oil if necessary, and cook over a high heat until golden and crisp underneath, then turn them over and cook the second side in the same way. Sprinkle the ham mixture over the noodles and serve immediately.
Add comment