One of our winning recipes in our 2006 Fair Trade Recipe Competition, from Jo Bryan, Peterborough.
Ingredients
- 285 g Chinese Dried Egg Noodles
- 1 tbsp Sesame Oil
- 3 tbsp Peanut oil
- 1-2 Red Hot Chilli Peppers finely sliced
- 2 Cloves Garlic crushed or finely chopped
- 2 tbsp Ginger Minced, fresh
- 225 g dried mushrooms ( a mix of your Chanterelle, Cep and especially oyster mushrooms)
- 1 onion chopped 225g
- celery stalk sliced thinly
- 1 large organic carrot peeled and sliced into thin batons
- 115 g organic peas fresh
- 225 g bean sprouts
Sauce:
- 3 tbsp low salt soy sauce
- 2 tbsp Rice Wine
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 2 tsp Lime juice
Instructions
- Soak chilli peppers for required time Cook noodles according to package directions, and rinse under cold water.
- Drain thoroughly then toss with sesame oil.
- Heat one tablespoon of the peanut oil in a wok or large saute pan, just until smoking.
- Add noodles, reduce heat, and brown one side until firm and slightly golden, about four minutes.
- Turn over, heat another tablespoon of oil, and brown other side. Set aside.
- Heat remaining tablespoon of peanut oil and saute garlic and onions.
- Add remaining vegetables and saute on high heat until vegetables are almost cooked.
- Whisk together the sauce ingredients.
- Add sauce and saute until vegetables are tender but still crunchy.
- Serve over the noodles.
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