Edible mushrooms and fungi are regularly used in Asian cuisines, whether fresh or dried, particularly in Chinese and Japanese Cooking. I have included a mix of mushrooms stir-fried with choy sum and capsicums and tossed with gluten-free pad Thai noodles.

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Asian Mushrooms and Vegetables Stir-Fry Noodles [Vegan, Gluten-Free, Nut-Free, Soy-Free]

Serves

5-6

Ingredients

  • 8 tablespoons extra virgin olive oil
  • Some extra virgin olive oil for stir frying
  • 4 king oyster mushrooms (5-ounces), washed and thinly sliced lengthwise
  • 8 fresh shiitake mushrooms (6-ounces), washed and thinly sliced
  • 2 and 1/2-ounces brown beech mushrooms, washed and separated
  • 10 and 1/2-ounces enoki mushrooms, washed and trimmed 1 cm at the ends
  • 4 garlic cloves minced
  • 5 cm ginger, peeled and finely grated
  • 17 and 1/2-ounces gluten free Pad Thai rice noodles
  • 1 bunch choy sum, washed and cut into 8 cm length
  • 1 red capsicum, halved deseeded and thinly sliced
  • 3 tablespoons pale or medium dry sherry
  • 1 tablespoon salt or to taste

For the Sauce:

  • 1 tablespoons blackstrap molasses
  • 4 tablespoons gluten free Worcestershire sauce
  • 3 tablespoons sweet chili sauce
  • 3 tablespoons pale or medium dry sherry
  • 1/4 teaspoon of ground white pepper
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Preparation

  1. Prepare and mix the sauce ingredients in a small bowl.
  2. Heat up the wok with some extra virgin olive oil, stir-fry all the mushrooms on medium to high heat for 3 minutes or until just cooked. Remove mushrooms including juice and set aside. Clean wok with kitchen paper towel.
  3. Heat up the wok again with some extra virgin olive oil, stir-fry the capsicums and choy sum for 2 minutes or until they are just cooked on medium to high heat. Remove and set aside. Clean wok with kitchen paper towel.
  4. Fill a pot half full of water, bring to a boil and turn off the heat. Add 2 tablespoons extra virgin olive oil and the rice noodles into the wok for 2 minutes or until the rice noodles are just soft. Separate the noodles, drain the water, remove and set aside.
  5. For stir-frying and combining the dish, heat up the wok with 6 tablespoons of extra virgin olive oil, add garlic and ginger and stir-fry until lightly golden on low heat. Return the rice noodles to the wok. Then add the sauce, toss and mix well.
  6. Add in all the cooked mushrooms, capsicums and choy sum and stir and mix well for another 5 minutes on medium to high heat or until heated through.

    Nutritional Information

    Per Serving: Calories: 400 | Carbs: 40 g | Fat: 23 g | Protein: 4 g | Sodium: 413 mg | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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