Noodles with mushrooms & roasted peanuts
Method
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Soak the shiitakes in very hot water for 30 mins. Then drain well, discard the stalks and slice the caps.
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At the same time, dry roast the peanuts in the oven (or toast them in a non-stick pan) until golden.
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Soak the noodles in boiling water until separated. Drain well.
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Then heat a little oil in a large wok (or heavy-bottomed pan) and sauté the onion and capsicum with all the mushrooms until well coated and sealed, continually tossing.
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Add ½ cup stock, the soy and kecap manis. Stir well and cook until the vegies are tender, adding more stock if needed.
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Then add the noodles, bok choy, spring onions, bean shoots and peanuts. Toss to wilt the vegies and warm through.
- Serve with the bottle of soy on the side.
Ingredients
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6 shiitake mushrooms
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1 cup unsalted, roasted peanuts
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1-2 packets Singapore (or any other) noodles
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peanut (or vegetable) oil
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1 red onion, cut into wedges
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1 red capsicum, cored, seeded & sliced
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8 button mushrooms, quartered
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½-1 cup vegetable (or chicken) stock
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a splash of soy sauce
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a good slurp of kecap manis (Indonesian sweet soy sauce)
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2 bunches bok choy, shredded
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3 spring (green) onions, shredded
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a handful of bean shoots
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.