Mushroom & Noodle Stir-fry

[Guest guest]

Mushroom & Noodle Stir-fry

 

 

2 teaspoons cooking -OR- rice bran oil

250 g (9 oz) button mushrooms, thickly sliced

1 red capsicum (bell pepper), sliced

2 small red onions, cut in thin wedges

200 g (7 oz) broccoli, cut in florets

2 cloves garlic, crushed

1 vegetable -OR- chicken-style stock cube, crumbled

1/3 cup GF soy sauce

1/4 cup vegetarian stir-fry sauce (-OR- plum -OR- sweet chilli

sauce, to taste)

300 g (10 1/2 oz) cooked GF noodles

100 g (3 1/2 oz) snow peas, thinly sliced lengthwise

1/2 cup whole blanched almonds, toasted, to serve

 

 

1. Heat a wok over moderately high heat. Add half the oil. Stir-fry

the mushrooms and capsicum (bell pepper), in 2 batches, for 2 minutes

or until tender. Transfer to a plate.

 

2. Add remaining oil to wok. Stir-fry onion until tender.

 

3. Add broccoli and garlic and stir-fry until broccoli becomes bright

green.

 

4. Return mushroom mixture to pan.

 

5. Whisk stock cube and sauces with 1/2 cup hot water in a jug and add

to wok. Stir-fry until mixture is hot.

 

6. Meanwhile, rinse noodles. Use fingers to untangle them; drain

thoroughly. Add to wok and toss to combine.

 

7. Divide the mixture among serving bowls. Top with snow peas and nuts

to serve,

 

 

 

TIP: For extra protein, toss mushroom mixture with stir-fried tofu

cubes just before serving.

 

 

 

Serves 4.