This is made possible by BBC Foods!
Ingredients
- 3–4 tbsp vegetable or groundnut oil
- 2 large garlic cloves, chopped
- 2cm/¾in piece fresh root ginger, peeled and julienned
- 1 onion, thinly sliced
- 300g/10½oz tender stem broccoli, trimmed and each spear cut into 2–3 pieces
- 350g/12oz mushrooms, such as lion’s mane, king oyster and shiitake, sliced or halved depending on size
- ½ tsp chilli flakes
- 2 tbsp soy sauce
- 4 tbsp black bean sauce
- 2 tbsp dry sherry or Chinese Shaoxing rice wine
- 2 tsp cornflour mixed with 4 tbsp water
- 400g/14oz fresh egg noodles
- 200g/7oz beansprouts
- 4 spring onions, sliced on the diagonal
- small handful or fresh coriander, roughly chopped
Method
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In a wok over a high heat add the oil, garlic and ginger and stir fry for 20–30 seconds until fragrant.
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Then add the sliced onion and broccoli and keep stirring for a minute or two.
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Add the mushrooms and continue to cook over a high heat, adding a little more oil if required.
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Once the vegetables are slightly softened, sprinkle in the chilli flakes, soy sauce, black bean sauce and Shaoxing rice wine.
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Stir well to combine.
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Add the corn-starch mixture and allow the sauce to bubble and thicken.
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Once slightly thickened, add the noodles and beansprouts. Add two tablespoons water and stir-fry until the noodles are hot throughout.
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If the sauce is too thick add another two tablespoons water to make it silky.
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Divide between bowls and top with the spring onions and coriander.
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