21min 4 ppl
Mushroom Hor Fun
23 minutes
4 people
Medium31–60 min or 7–12 steps
23 min · 8 steps
Medium: 31–60 min or 7–12 steps
362 kcalper person
Protein 10g
Carbs 58g
Fats 10g
About this dish
Charred wide rice noodles topped with silky slices of king oyster and shiitake mushroom, Chinese broccoli and beansprouts in a glossy soy and vegetarian oyster sauce gravy.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomsthinly sliced against the grain150 g
- Shiitake mushroomssliced100 g
- Beansprouts100 g
- Chinese broccoli150 g
- Garlic clovesminced3 cloves
- Gingerfinely sliced10 g
Dried Goods
- Wide rice noodles400 g
- Cornflourdivided2 tsp
Spices & Seasonings
- White pepper0.25 tsp
Oils & Condiments
- Light soy saucedivided2 tbsp
- Dark soy sauce1 tbsp
- Vegetarian oyster sauce1 tbsp
- Vegetable stock300 ml
- Sesame Oil1 tsp
- Vegetable Oildivided2 tbsp
Utensils
- Wok
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Toss the sliced king oyster and shiitake mushrooms with 1 tablespoon of the light soy sauce, half the cornflour and the white pepper, and leave to marinate for 10 minutes.
Approx. 3 minutes
2
Heat half the vegetable oil in a wok over high heat and stir-fry the rice noodles with the dark soy sauce for 3 minutes until lightly charred, then transfer to serving plates.
Approx. 4 minutes
3
Heat the remaining oil in the wok and sear the marinated mushrooms for 4 minutes until browned and tender.
Approx. 5 minutes
4
Add the garlic and ginger to the wok and stir-fry for 1 minute until fragrant.
Approx. 1 minute
5
Add the Chinese broccoli and beansprouts and stir-fry for 2 minutes until just wilted.
Approx. 2 minutes
6
Pour in the vegetable stock, remaining light soy sauce, vegetarian oyster sauce and sesame oil and bring to a simmer.
Approx. 3 minutes
7
Mix the remaining cornflour with a little cold water, stir into the wok, and cook for 2 minutes until the gravy thickens.
Approx. 3 minutes
8
Ladle the mushrooms, vegetables and gravy over the charred noodles to serve.
Approx. 2 minutes
