ASIAN MUSHROOM RAMEN NOODLES
Recipe video above. A quick Asian ramen noodle side dish with caramelised garlic mushrooms with a hint of sesame! Don't let this 4 ingredient sauce fool you - once it hits the pan, it completely transforms. 4 as a side, 2 as a main (add more veggies!)
Provided by Nagi
Time 15m
Number Of Ingredients 11
Steps:
- Mix Sauce ingredients in a small bowl.
- Cut green onion into 5cm/2" lengths. Separate white/pale green part from green part.
- Heat oil in a large skillet over high heat. Add mushrooms and cook for 3 minutes.
- Add the garlic and sesame oil, cook until mushrooms and garlic are golden.
- Add Sauce, give it a quick stir. Add white part of green onions. Cook 1 minute until mushrooms are caramelised.
- Push mushrooms to the side to make a big well in the centre.
- Add water then squidge noodle cakes in.
- Cook 45 seconds, then flip. Cook 30 seconds then break up the noodles.
- Add green part of green onions and toss well, adding more water if needed to make it saucy.
- Serve immediately!
Nutrition Facts : Calories 289 kcal, Carbohydrate 34 g, Protein 8 g, Fat 14 g, SaturatedFat 7 g, Sodium 560 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
MUSHROOM NOODLES
Mushroom noodles is a quick and easy Asian-style stir-fried noodle dish that can be enjoyed in every season. The combination of noodles, Asian sauces, and sauteed mushrooms, is delicious. It's a great meat-free dinner option made with a handful of basic ingredients.
Provided by Vandana Chauhan
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Cook noodles as per the instructions given on the packet. Strain, apply around a tablespoon of oil, and keep aside. Don't discard the water in which it was cooked.
- In a bowl, mix soy sauce, vegan oyster sauce, red chili sauce, vinegar, sesame oil, salt, and ground black pepper. Keep the sauce mix aside.
- Heat 1.5 tablespoons of oil in a wok. Add the white part of spring onion, ginger, and garlic. Saute for about a minute.
- Add chopped mushrooms and saute for 4-5 minutes or until the mushrooms are cooked.
- Add the sauce mix and cook for around 2 minutes.
- Next, add spring onion greens and saute for a few seconds.
- Finally, add cooked noodles and around ¼ cup of water in which noodles were cooked.
- Stir fry on high flame for 2-3 minutes or until everything gets mixed and the onion greens get wilted.
Nutrition Facts : Calories 343 kcal, Carbohydrate 65 g, Protein 13 g, Fat 3 g, SaturatedFat 0.5 g, Sodium 477 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
CELERY ROOT-MUSHROOM LATKES
Celery root, mushrooms, garlic and thyme add a twist to this Hanukkah favorite. The option to use matzo meal rather than flour means they can also be served at Passover.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 12 latkes
Number Of Ingredients 14
Steps:
- Whisk the sour cream with the chives, vinegar and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve.
- Grate the potato, celery root and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
- Add the beaten egg, matzo meal or flour, mushrooms, thyme and garlic to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
- Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt and more thyme. Keep warm in the oven while you make the remaining latkes. Serve with the chive sour cream.
MUSHROOM NOODLE LATKES
Make and share this Mushroom Noodle Latkes recipe from Food.com.
Provided by Mercy
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- On high heat, heat 2 tablespoons of butter or oil.
- Add mushrooms and scallions, and cook until the mushrooms release all of their juices and are browned.
- Beat the eggs with the salt, pepper, parsley and garlic powder, and combine with the noodles and cooked mushrooms.
- Heat the remaining two tablespoons of oil in non-stick pan until it is very hot and drop the noodle mixture in 1/4-cup amounts in the pan, flattening each pancake down.
- Cook 4 to 5 minutes on each side until brown and crispy.
- Blot with paper towels.
Nutrition Facts : Calories 278.4, Fat 12.8, SaturatedFat 6.4, Cholesterol 193.1, Sodium 502.6, Carbohydrate 30.2, Fiber 2.2, Sugar 2.1, Protein 11.2
EGG NOODLES WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook egg noodles until just tender in boiling salted water, about 6 minutes.
- Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
- Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.
NOODLES WITH MUSHROOMS
Make and share this Noodles With Mushrooms recipe from Food.com.
Provided by kymgerberich
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the noodles in boiling salted water for 10 minutes. Strain and put into a greased casserole.
- Slice the mushrooms and the onion and saute in butter until tender. Add to the noodles.
- Mix in most of the cheese, reserving some for sprinkling over the top.
- Beat the egg, and stir into remaining butter the mushrooms were sauteed in, adding a little boiling water to make a sauce. Pour the sauce over the noodles and mushrooms. Sprinkle with cheese and breadcrumbs and dot with small nobs of butter.
- Bake in a 325F over for 20 to 25 minutes.
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EASY MUSHROOM NOODLE STIR FRY
From thewoksoflife.com
4.5/5 (2)Total Time 1 hr 10 minsCategory Noodles And PastaCalories 760 per serving
- Wash the dried mushrooms well and soak for 1 to 2 hours. Drain the water that the mushrooms have been soaking in through a coffee filter and set aside 1 cup for use later (if you’re not a fan of a stronger mushroom taste, you can also substitute chicken or vegetable stock). Cut the stems off and discard. Then slice the mushrooms thinly.
- Dice your onions or scallions and set aside. If using scallions, you can reserve some of the green part, slice thinly into lengthwise slivers and toss into cold water. They will curl up nicely and serve as a nice garnish. Have the ground pork at the ready as well. Mix cornstarch and water to make a slurry and set aside.
- Boil the noodles in about 2 quarts of water until they are al dente, rinse in warm water and drain.
- Heat the wok on high and add 1 tablespoon of oil. Add the ground pork and toss for a minute until lightly browned. Add the onion and give it a quick toss for a minute and then add the mushrooms and shaoxing wine. Stir-fry for another minute and add the mushroom water, soy sauce, dark soy sauce, sesame oil, and a few turns of the white pepper grinder. Reduce to medium-low heat and let simmer for about 5 minutes. If your mushrooms did not have enough time to soak, you may want to add a few tablespoons more of water and let cook for a few minutes longer.
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