Peking mushrooms with noodles

Quick and nice vegetarian dinner or lunch

For 2 persons

  • 250 g mushrooms

  • 1 garlic clove

  • 2 cm fresh ginger or 1 teaspoon ginger powder

  • 1 onion

  • 2 sprigs of parsley

  • 4 tablespoons soy sauce

  • 1 tablespoon balsamic vinegar

  • 3 tablespoons sugar

  • 1 teaspoon corn flour

  • 1 tablespoon sesame seeds

  • 300 g fresh noodles

  • 1 tablespoon of oil

  1. In a bowl, mix the corn flour and the sugar, pour 125ml cold water while mixing. Add the soy sauce and the vinegar. Mix well and reserve.

  2. Wash the mushrooms and cut them in slices. Peel and chop the garlic, ginger (if not using powder) and onion.

  3. Warm the oil in a frying pan or wok. Cook the mushrooms for 5 minutes then add the onion, ginger and garlic. Cook for 2 more minutes.

  4. Poor the sauce in the pan and bring to boil. Let it cook 15 minutes on low heat until the sauce get thinker, mixing regularly.

  5. Heat dry another frying, add 1 tablespoon of oil and the noodles. Stir fry for 3 minutes.

  6. Add the noodles into the mushroom preparation, mix well. Serve in plates topping with the sesame seeds and chopped parsley.


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