Noodles With Mushrooms Food

SESAME NOODLES WITH MUSHROOMS

Steps:

• Bring a large pot of water to a boil. Cook the noodles according to the package instructions in the boiling water. Drain and set aside.
• Mix together the soy sauce, vegetable oil, sesame oil, sugar, vinegar, chile oil and garlic in a small pitcher. Set aside.
• Add the butter to a large skillet over medium-high heat. When the butter has melted, add the mushrooms and cook until thoroughly browned, 5 to 7 minutes. Pour in the sauce and stir to combine. Remove the skillet from the heat. Add the noodles and toss to combine. Sprinkle over the green onions and give one final toss. Serve.

NOODLES WITH MUSHROOMS

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.

MUSHROOM NOODLES

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.

SPICY MUSHROOM & BROCCOLI NOODLES

Steps:

• Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
• Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.

EGG NOODLES WITH MUSHROOMS

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.

LEMON NOODLES WITH MUSHROOMS

Steps:

• Place the water and 2 teaspoons of salt in a large pot, cover and bring to a boil. Add the noodles and cook until al dente, about 3 minutes, stirring with chopsticks to break them up. Drain, rinse with cold water and drain well. Set aside.
• Heat 2 tablespoons of scallion oil in a large pot over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Add 1 tablespoon of scallion oil, the garlic, 3/4 teaspoon of salt and the sugar. Cook, stirring, for 30 seconds. Add the lemon zest and noodles, lower the heat to medium and toss to mix well.
• Add the lemon juice and pepper sauce and toss until well coated. Add the sesame oil and toss to coat. Remove from heat and toss in the scallions and additional salt, if needed. Place on a heated platter and serve immediately.

SOBA NOODLES WITH MUSHROOMS

Steps:

• Cook the noodles in boiling water until they are just tender- test after 3 minutes, drain and plunge into ice cold water, rinse& drain- set aside.
• Toss slivered mushrooms with the Shallots& Ginger.
• Toss with the noodles.
• Mix together the stock, soy, sesame oil& Mirin or honey, mix.
• Pour over the noodles and mix well, taste& adjust seasoning.
• Arrange on 4 plates.
• Sprinkle with toasted sesame seeds& serve.
• For vegetarians use the vegetable stock.

NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. Heat through, 5 minutes.