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    Preparation Time
    25 Mins
    Difficulty
    Medium
    Spice Level  

Rice-Stick Noodles with Shitake and Oyster Mushrooms by Cook Gourmet

Rs. 498 Serves 2

Here is a beautiful legend concerning the birth of the rice noodles. Legend has it that South Lake in Mengzi County once boasted extremely beautiful scenery, where a great many literary scholars would work hard to become an official. One of them was a Xiucai (person who passed the imperial examination at the county level in the Ming (1368-1644) and Qing (1644-1911) dynasties) surnamed Yang.

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories350

YOU WILL NEED

    Non Stick Pan
    Saucepan
    Bowl
    Salt
    Pepper
    Water

INGREDIENTSPortion for 2

    200 gms Rice Stick Noodles
    30 gms Shitake Mushrooms
    2 tbsp Olive Oil
    1 tsp Sesame Oil
    1 Medium Onion
    2 tsp Garlic chopped
    1 tsp Ginger chopped
    1 tsp Red Chilly Flakes
    1/4 cup Green Onions sliced
    2 tbsp Coriander
    2 cups Napa Cabbage
    250 gms Oyster Mushrooms
    2 tbsp Soy Sauce
    1.5 tbsp Cornflour

    Cook Gourmet

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    DIRECTIONS

       
      1

      Cook Rice Stick Noodles In a saucepan bring 2 cups (480 ml) of water to boil. Switch off heat, immerse the rice noodles and soak for 10-12 minutes, or until they are done. When the noodles are done, drain them, place on a cutting board and chop in several places to shorten.

       
      2

      Prepare Shitake Mushrooms While noodles are being soaked, bring 2 cups (480 ml) of water to boil. Add shitake mushrooms and simmer for 15 minutes. Remove and drain, preserve the remaining liquid as it will be used later. Remove tough stems of mushrooms and cut mushrooms into thin strips of about 2 inches width.

       
      3

      Sautee Onions for Cabbage Mixture In a non-stick pan heat olive and sesame oil. Add the onions and stir-fry over medium heat until translucent for 2 minutes.

       
      4

      Add Napa Cabbage & Mushrooms Add the garlic and saute for 1 minute, then add napa cabbage and stir for 1 minute until cabbage is tender crisp. Add the shitake and oyster mushrooms, red chilly flakes and soy sauce and stir fry for 1 minute.

       
      5

      Add cornstarch and Mushroom Reserve Using a bit of shitake mushroom liquid reserve, dissolve the corn flour. Pour the remaining shitake mushroom liquid reserve along with dissolved corn starch to cabbage mixture, stir quickly so that corn flour does not become lumpy.

       
      6

      Stir in Rice Stick Noodles & Serve Add the rice noodle sticks, chopped coriander, green onions and toss the mixture thoroughly. Serve hot.

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