Made with a homemade spice paste that packs a punch, these long-life noodles make for a delicious meal. Filled with mixed mushrooms and greens, this is definitely a dish to try.
Serves44
Cook time10 mins10 minutes
Prep time25 mins25 minutes, + 20 mins chilling time
+ 20 mins chilling time
Ingredients
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 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
Spice paste
1 long red chilli, seeded, finely chopped
2 garlic cloves, finely chopped
1 spring onion, finely chopped
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
To make the spice paste, combine chilli, garlic and spring onion in a bowl.
Step 3
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.
Step 4
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.
Step 5
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.
Prep time25 mins25 minutes, + 20 mins chilling time
+ 20 mins chilling time
Ingredients
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 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
Spice paste
1 long red chilli, seeded, finely chopped
2 garlic cloves, finely chopped
1 spring onion, finely chopped
Description
Made with a homemade spice paste that packs a punch, these long-life noodles make for a delicious meal. Filled with mixed mushrooms and greens, this is definitely a dish to try.
Method
Step 1
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.
Step 2
To make the spice paste, combine chilli, garlic and spring onion in a bowl.
Step 3
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.
Step 4
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.
Step 5
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.
