Mushroom, Noodle & Peanut Stir-Fry

[Guest guest]

Mushroom, Noodle & Peanut Stir-Fry

 

 

250 g (9 oz) dried rice stick noodles

400 g (14 oz) button mushrooms, halved

1/4 cup GF kecap manis (see Note)

1/2 cup salted peanuts, roughly chopped

8 teaspoons oil

1 red onion, cut into thin wedges

1 red capsicum (bell pepper), quartered, sliced

1 bunch baby bok choy, shredded

125 g (4 1/2 oz) bean sprouts

 

 

1. Place the noodles into a large heatproof bowl. Cover with boiling

water. Stand for 5 minutes. Drain and refresh under cold water.

 

2. Combine the mushrooms and 8 teaspoons ketcap manis in a bowl, toss

well to coat the mushrooms.

 

3. Heat a wok over high heat until hot. Add peanuts and stir-fry 2

minutes or until aromatic. Remove to a plate.

 

4. Add the oil and heat until hot. Add the onion and stir-fry for 1 to

2 minutes or until tender.

 

5. Add the mushrooms and stir-fry 2 minutes.

 

6. Add the capsicum (bell pepper), baby bok choy, noodles and the

remaining 4 teaspoons ketcap manis and stir-fry 1 to 2 minutes or

until vegetables are tender.

 

5. Add bean shoots and peanuts and toss well to combine. Serve

immediately.

 

 

 

NOTE: Kecap manis is a thick sweet soy sauce. If you can't find a GF

versions mix some GF soy sauce with some thick sweet syrup of choice.