Tasia and Gracia’s long-life noodles with mixed mushrooms and greens
Try Tasia and Gracia’s long-life noodles with mixed mushrooms and greens. This tasty dish is a must for Lunar New Year celebrations.
Note: + 20 mins chilling time
- 400g wok-ready thin egg noodles or 225g Coles Asia Thin Egg Noodles
- 2 tsp vegetable oil
- 1 Coles Australian Free Range Egg, lightly whisked
- 150g oyster mushrooms, thinly sliced
- 100g shiitake mushrooms, thinly sliced
- 100g button mushrooms, thinly sliced
- 1 small red capsicum, seeded, cut into thin matchsticks
- 1 bunch choy sum, thinly sliced
- 1 spring onion, thinly sliced
- 1 tsp sesame oil
- 2 tbs soy sauce
- 1/4 cup (60ml) ABC Kecap Manis
- 1/4 tsp white pepper
- 1/2 tsp white sugar
- 1 long red chilli, seeded, finely chopped
- 2 garlic cloves, finely chopped
- 1 spring onion, finely chopped
Place noodles in a large heatproof bowl. Pour over enough boiling water to cover and set aside for 2-3 mins or until firm but chewy. Refresh under cold water. Drain well. Return to the bowl and place in the fridge for 20 mins to chill.
To make the spice paste, combine chilli, garlic and spring onion in a bowl.
Heat half the vegetable oil in a wok or large frying pan over medium-high heat. Add the egg and cook for 1 min, stirring, to scramble. Transfer to a plate.
Heat remaining vegetable oil in the wok or pan over high heat. Add spice paste and cook, stirring, for 30 secs. Add combined mushroom and capsicum. Stir-fry for 2 mins or until just tender.
Add choy sum and spring onion and toss to combine. Add the noodles, egg, sesame oil, soy sauce and kecap manis and gently toss to coat the noodles evenly. Season with white pepper, sugar and a little salt. Gently toss for 3 mins or until heated through. Divide among serving bowls.
Tip: “Mix gently so you don’t break up the noodles. As part of Lunar New Year traditions, you want long noodles to offer longevity and prosperity to whoever’s eating the dish!” Tasia Seger