Shiitake mushrooms and bok choy stirfry with noodles
|30 ml||soy sauce|
|30 ml||mirin — or dru sherry|
|5 ml||sesame oil|
|300 g||noodles — soba or egg|
|10 ml||peanut oil|
|2||garlic — cloves, crushed|
|1||spring onions — chopped|
|200 g||shiitake mushrooms — dried, soaked|
|200 g||brown mushrooms — sliced|
|sesame seeds — roasted|
Mix the soya sauce, rice wine, honey and sesame oil in a mixing bowl and set aside. Cook the noodles according to the instructions on the packaging, drain and keep warm.
Heat the peanut oil over high heat in a wok. Add the garlic and spring onions and stir-fry for 1-2 minutes. Stir in the mushrooms and stir-fry for 3-5 minutes. Stir in the bok choy leaves and the previously prepared sauce, then remove the wok from the heat. Arrange the stir-fried vegetables on the noodles and sprinkle with sesame seeds.
Words and image: Home magazine