Stir Fry Noodles with Pink Oyster Mushrooms

Cook Time 15 minutes

Servings 4

Ingredients

1 tbsp vegetable oil 

300g fresh thin egg noodles 

1 small thumb of ginger, julienned 

1 clove of garlic, chopped

300g pink oyster mushrooms (or mixed colour oyster mushrooms) 

Sauce 

2 tbsp oyster sauce

2 tbsp Shaoxing wine

½ tsp sesame oil 

1 tsp sugar

Method

Cook the noodles in a large saucepan of boiling water for 2 minutes then drain, refresh under cold running water and toss with a splash of oil to ensure they don’t stick.

Combine the sauce ingredients

Heat a wok over high heat. Add the mushroom and toss to coat in oil. Fry until golden then add ginger and garlic and toss again. Add the noodles then pour in the sauce and toss through to coat everything.