mushroom noodles recipe, how to make mushroom noodles recipe

mushroom noodles recipe with step by step photos – a quick recipe of stir fried mushroom noodles.

i have been making these noodles from a long time and never posted the recipe. this time around i clicked the pics.

usually i prepare this indo chinese recipe of stir fried noodles as a quick brunch or lunch. if making for lunch, then on occasions i serve them with veg manchurian dry.

this mushroom noodles recipe is simple and easy to make like most noodle recipes. no extensive chopping of veggies here, as we need to only chop the mushrooms and spring onions along with the usual garlic, ginger and green chilies. well, if you want you can add some more veggies like grated carrots or cabbage or bell pepper. few more noodles recipes already posted are veg hakka noodles, schezwan noodles and veg noodles recipe.

serve these mushroom noodles plain or accompanied with veg manchurian dry or veg manchurian gravy or veg balls in hot garlic sauce.

lets start step by step mushroom noodles recipe:

1. heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. add 200 grams of noodles and cook according to the package instructions. you can use hakka noodles or instant noodles for this recipe. even whole wheat noodles will work.

2. when the noodles are cooking, rinse and chop all the veggies or you can chop the veggies before you start cooking the noodles.

3. drain and rinse the noodles in running water, so that the noodles stop cooking. then drain again very well.

4. then add 2 tsp oil and gently mix, so that the oil gets evenly coated on the noodles. cover and keep the noodles aside.

5. heat oil in a wok or kadai or a pan. on a low to medium heat, first add ½ tbsp chopped garlic, ½ tbsp chopped ginger and 1 tsp chopped green chilies. for a spicy hot tasting noodles, you can increase the amount of green chilies. saute for a few seconds.

6. then add ½ cup chopped spring onions. add both the white and green parts. reserve 2 tbsp of the greens for garnish.

7. stir and saute the spring onions till they turn translucent.

8. then add the sliced mushrooms.

9. stir the mushrooms very well and saute them on a medium to high flame stirring occasionally.

10. the mushrooms will leave water while cooking.

11. continue to saute till all the water dries up and the mushrooms become light golden from the edges.

12. then add ½ tsp black pepper. you can also use white pepper instead of black pepper.

13. add 1 tbsp soy sauce and stir very well.

14. add the noodles.

15. add salt as required.

16. stir and toss the noodles very well.

17. add ½ tsp rice vinegar or regular vinegar. stir.

18. switch off the flame and lastly add the chopped spring onions greens. you can also garnish the noodles with the spring onion greens instead of adding them at this step.

19. give a final stir and serve mushroom noodles plain or with dry veg manchurian or veg manchurian gravy or veg balls in hot garlic sauce.

if you are looking for more indo chinese recipes then do check veg fried rice, chilli mushroom, veg chow mein, veg manchow soup, gobi manchurian dry, mushroom manchurian and mushroom fried rice recipe.

mushroom noodles recipe below:

mushroom noodles recipe

mushroom noodles recipe - quick stir fried mushroom noodles.

AUTHOR: dassana

RECIPE TYPE: side, brunch

CUISINE: indo chinese

SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 200 grams noodles
• 300 to 400 grams mushrooms, 3 to 4 cups sliced mushrooms
• ½ tbsp chopped garlic/lahsun
• ½ tbsp chopped ginger/adrak
• 1 tsp chopped green chilies, about 1 to 2 green chilies chopped
• ½ tsp black pepper or white pepper
• ½ cup chopped spring onions
• 1 to 2 tsp finely chopped celery (optional)
• 2 to 2.5 tbsp oil
• 1 tbsp soy sauce or add as required
• ½ tsp rice vinegar or regular vinegar
• 2 tbsp spring onion greens for garnish
• salt as required

INSTRUCTIONS

1. heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. add the noodles and cook according to the package instructions. you can use hakka noodles or instant noodles for this recipe. even whole wheat noodles will work.
2. when the noodles are cooking, rinse and chop all the veggies or you can chop the veggies before you start cooking the noodles.
3. drain and rinse the noodles in running water, so that the noodles stop cooking.
4. then add 2 tsp oil and gently mix, so that the oil gets evenly coated on the noodles. cover and keep the noodles aside.
5. heat oil in a wok or kadai or a pan. on a low to medium heat, first add ½ tbsp chopped garlic, ½ tbsp chopped ginger and 1 tsp chopped green chilies. for a spicy hot tasting noodles, you can increase the amount of green chilies.
6. saute for a few seconds, then add ½ cup chopped spring onions. add both the white and green part. reserve 2 tbsp of the greens for garnish.
7. stir and saute the spring onions till they turn translucent. then add the sliced mushrooms
8. stir the mushrooms very well and saute them on a medium to high flame stirring occasionally. the mushrooms will leave water while cooking.
9. continue to saute till all the water dries up and the mushrooms become light golden from the edges.
10. then add ½ tsp black pepper. you can also use white pepper instead of black pepper.
11. add 1 tbsp soy sauce and stir very well. add the noodles. add salt as required.
12. stir and toss the noodles very well.
13. add ½ tsp rice vinegar or regular vinegar. stir.
14. switch off the flame and lastly add the chopped spring onions greens.
15. give a final stir and serve mushroom noodles plain or with dry veg manchurian or veg manchurian gravy or veg balls in hot garlic sauce.

3.2.2925

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