Oyster mushroom noodles recipe
information
Calories per serving 265.
ingredients
250 g (9 oz) medium egg noodles
low fat cooking spray
450 g (1 lb) oyster mushrooms, sliced
2 garlic cloves, crushed
6 spring onions, sliced
3 tablespoons oyster sauce
scant 1/2 (us) cup (100 ml) beef stock
1 teaspoon cornflour
2 tablespoons dry sherry
low fat cooking spray
450 g (1 lb) oyster mushrooms, sliced
2 garlic cloves, crushed
6 spring onions, sliced
3 tablespoons oyster sauce
scant 1/2 (us) cup (100 ml) beef stock
1 teaspoon cornflour
2 tablespoons dry sherry
method
1. Place the noodles in a bowl and cover them with boiling water Leave them to stand for 10 minutes, stirring occasionally.
2. Spray a large frying pan with low fat cooking spray and stir fry the mushrooms and garlic for 5 minutes, until softened.
3. Drain the noodles and then add them to the pan with the spring onions, oyster sauce and stock. Bring to the boil and cook, stirring, for 2 minutes.
4. Mix the cornflour to a paste with the sherry and drizzle this into the pan. Cook, stirring, for 2 minutes until the sauce thickens. Serve hot.
2. Spray a large frying pan with low fat cooking spray and stir fry the mushrooms and garlic for 5 minutes, until softened.
3. Drain the noodles and then add them to the pan with the spring onions, oyster sauce and stock. Bring to the boil and cook, stirring, for 2 minutes.
4. Mix the cornflour to a paste with the sherry and drizzle this into the pan. Cook, stirring, for 2 minutes until the sauce thickens. Serve hot.
serving amount
serves 4
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