Hokkien Noodles with Carrot, Cabbage and Shitake Mushrooms
Noodle lovers will enjoy this dish with its light gingery flavour. It’s also quick and easy to make.
- 15 g sliced dried shitake mushrooms
- 1 TBSP peanut oil
- 1 onion, sliced into thin strips
- 300 g Asian cabbage (approx. ¼ large cabbage), cut on angle into 1 cm strips
- 1 carrot, peeled and grated
- 500 g hokkien noodles
- ½ bag (225 g) bean shoots
- 1 nob fresh ginger, finely chopped
- 1 TBSP soy sauce
- 1 TBSP oyster flavoured sauce
- Place dried mushrooms in a small bowl and pour over boiling water from a kettle. Allow to soften, while preparing remaining ingredients.
- Bring a large pot of water to the boil. Add the noodle pack, gently separate the strands, and bring water back to the boil. Cook for 2 minutes only. Drain and reserve.
- Heat oil in a wok and stir fry onion for one minute. Add drained mushrooms, reserving the soaking water, and toss through.
- Add cabbage strips and grated carrot and continue cooking for another minute.
- Mix in the noodles, bean shoots and ginger, and drizzle with 1 cup of mushroom water into which you have dissolved the soy and oyster flavoured sauces. Toss and cook for one more minute for all flavours to combine. Serve hot.
- An alternative way to prepare hokkien noodles is to soak them in cold water while preparing the other ingredients. When ready to use, add the noodles to the wok with the vegetables and an additional 1 cup of water. Cook for a slightly longer period, until the noodles have absorbed the extra liquid and softened.
Per serve: energy 1345 kJ (308 Cal); protein 10 g; fat 7 g; saturated fat 1 g; cholesterol 0 mg; carbohydrate 53 g; fibre 3 g; calcium 65 mg; iron 1mg