Noodles with oriental mushrooms

If you love mushrooms like we do, then here’s simple recipe to add to your repertoire.  It can be pulled together relatively quickly if you are pressed for time.

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What do I need to make it?

  • 250 gms assorted oriental mushrooms sliced (we used pink, yellow and grey oyster mushrooms with some shitake mushrooms)
  • 2-3 cloves of garlic minced
  • 1 Thai red chilli chopped
  • 2 tsp soya sauce
  • 2 tsp spiced black rice vinegar
  • 2 tsp Shaosin wine
  • 2 tsp oil

How much will I make?

Serves 2

How do I make it?

Heat a large pan and add the oil to it.   Toss in the garlic and chopped red chilli and saute for a few minutes before adding the mushrooms.   Cook over medium heat for 10 minutes and then add the soya sauce, vinegar and wine.   Give it a good mix and switch off the heat.   Adjust seasoning and serve on a bed of noodles (we added some toasted sesame seed oil and chopped spring onion to the noodles).

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Chinese egg drop soup

We have gone quiet for the last week with little to share in the way of new recipes.  Furthermore we had a little mishap with our oven which died on us – trying to replace it has been a challenge – old built in oven was 90 cm wide and 48 cm tall and over 10 years old – all newer off the shelf models are 60 cm wide and around 60 cm high – note to self avoid built in ovens if we move house!  Our interim solution is a counter top rotisserie oven which so far seems to be doing a remarkable job on the grilling front – although we haven’t tested it with any serious baking so far (we are going to make some chestnut flour chocolate chip cookies later in the week – let’s see how the oven copes!).  We digress – this evening we had  “Chinese egg drop soup” – which was extremely easy to prepare and can be whipped up in fifteen minutes or less.

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What do I need to make it?

  • 2 cloves of garlic chopped
  • 1 small piece of ginger finely chopped
  • 1 red chili finely chopped
  • 2 sprigs of spring onion chopped
  • 3-4 button mushrooms sliced
  • 1 cup of tinned corn (if using frozen – cook it in the microwave for 2-3 minutes)
  • 2 chicken stock cubes
  • 2 eggs beaten
  • 1/2 tsp Chinese five spice powder
  • 2 tsp soya sauce
  • Dash of white pepper
  • 2 tsp vegetable oil
  • Salt to taste

How much will I make?

Serves 2 hearty bowls

How do I make it?

Heat pan and add oil to it.  Saute the ginger, garlic and red chili for a couple of minutes before adding the mushrooms and sweetcorn.  Sprinkle the Chinese five spice powder and saute for another couple of minutes before adding the stock cubes and 400-500 ml of water.   Simmer on low heat and once the soup comes to a boil pour in the beaten eggs and mix vigorously.   Sprinkle the white pepper, soya sauce and adjust for salt.  Bring soup to a boil and then add the spring onions – turn off heat, garnish with fresh chopped coriander.