Mixed mushroom noodle stir fry

Using a variety of different mushrooms adds a depth of flavour to crunchy, filling stir fry with a hint of spicy warmth from ginger and soy sauce.

Serves 4

Prep time 20 mins

Cooking time 10 mins

Ingredients:-

350g/12oz dried egg noodles

fry light for spraying

2.5cm/1 inch piece of ginger, peeled and finely julienned

2 garlic cloves, peeled and thinly sliced

6 spring onions, trimmed and cut diagonally into 3cm/ 1 1/4 pieces

200g/ 7 oz baby corn, halved lengthways

1 red pepper, de seeded and thinly sliced

300g/11 oz shitake mushrooms, thickly sliced

200g/7 oz button mushrooms, thickly sliced

150h/ 5 oz oyster mushrooms, thickly sliced

3 tbsp dark soy sauce

freshly ground black pepper

Method:-

Cook the egg noodles to packet instructions and set aside.

Spray a large non stick wok with fry light and when hot add the ginger, garlic and spring onions. Stir fry for 1-2 minutes then add the baby corn, pepper and mushrooms. Stir and fry over a high heat for 3-4 minutes, until the vegetables are only just tender.

Add the soy sauce with 2 tbsp water and cook for 1 minutes before adding the cooked noodles. Toss to mix well and cook for 2-3 minutes, until the noodles are heated through. Season well and ladle into warmed bowls.