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Noodle-Shroom Stir-Fry

Noodle-Shroom Stir-Fry

This Noodle-Shroom Stir-Fry has three different types of mushrooms and bok choy! This is one of my favorite stir-fry recipes because I can add different types of mushrooms, or vegetables of my choice, and taste the different types of best-tasting flavours! 
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Chinese
Diet: Vegan
Keyword: mushroom, vegan, noodles, stir-fry
Servings: 2 people
Calories: 960kcal

Equipment

  • Non-stick Frying Pan

Ingredients

For the Noodles

  • 500 g Noodles 2 packs of any noodles of your choice.

For the Stir-Fried Vegetables

  • 4 gloves Garlic
  • 1 bunch Enoki Mushrooms
  • 1 bunch Beech Mushrooms
  • 1 handful Wood Ear Mushrooms
  • 4 bulbs Bok Choy
  • 1 tsp Chinese 5 Spices
  • 1 tsp Chili Flakes
  • 3 tbsp Soy Sauce

Instructions

For the Noodles

  • Grab 2 packs of 500g noodles of your choice. Boil in 2.5 glasses of water for about 5-7 minutes. Note: Boiling time depends on the package directions. 

For the Stir-Fried Vegetables

  • In a non-stick frying pan, over low heat, fry 4 cloves of minced garlic. 1 bunch of Enoki mushrooms, 1 bunch of Beech mushrooms, a handful of Wood Ear/Jelly Ear mushrooms, 4 bulbs of Bok Choy. Sauté until the mushrooms release all their moisture and begin to brown on the edges. 
  • Add the cooked and drained noodles along with the vegetables. Season everything with 1 tsp Chinese 5 Spices, 2-3 tbsp of Soy Sauce. For an extra kick of flavour, add chili flakes. Stir and cook over medium heat until all ingredients are incorporated.
  • Dig in and enjoy! 

Nutrition

Calories: 960kcal | Carbohydrates: 192g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1543mg | Potassium: 673mg | Fiber: 9g | Sugar: 8g | Vitamin A: 394IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 5mg
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