This is a quick and tasty stir-fried mushroom noodles from the indo Chinese cuisine. This dish includes button mushrooms, spring onions, soy sauce, spices and noodles.
Heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. Add the noodles and cook according to the package instructions. You can use hakka noodles or instant noodles for this recipe. Even whole wheat noodles will work.
When the noodles are cooking, rinse and chop mushrooms, spring onions and herbs. Or you can chop them before you start cooking the noodles.
Once the noodles are cooked then drain the water and rinse the noodles in running water, so that the noodles stop cooking. Drain all the water again.
Then add oil and gently mix, so that the oil gets evenly coated on the noodles. Cover and keep the noodles aside.
Making mushroom noodles
Heat oil in a wok or kadai or a pan. On a low to medium heat, first add chopped garlic, chopped ginger and chopped green chilies. For a spicy hot tasting noodles, you can increase the quantity of green chilies.
Saute for a few seconds, then add chopped spring onions. Add both the white and green part. Reserve 2 tablespoon of the greens for garnish.
Stir and saute the spring onions till they turn translucent. Then add the sliced mushrooms.
Stir the mushrooms very well and saute them on a medium to high heat stirring occasionally. The mushrooms will leave water while cooking.
Continue to saute till all the water dries up and the mushrooms become light golden from the edges.
Then add ground black pepper. You can also use white pepper instead of black pepper.
Add soy sauce and stir very well. Add the noodles. Add salt as required.
Stir and toss the noodles very well. Add rice vinegar or regular white vinegar. Stir and mix.
Switch off the heat and lastly add the chopped spring onions greens.
Give a final stir and serve mushroom noodles plain or with dry veg manchurian or veg manchurian gravy or veg balls in hot garlic sauce.
Notes
To make this recipe you can use any noodle variety like whole wheat noodles, instant noodles, hakka noodles, udon noodles.
For a gluten-free version use tamari instead of soy sauce. Also use soba noodles made from buckwheat flour.
To make this dish more nutritious add veggies like carrots, bell peppers, cabbage, baby corn, bok choy. Consider using whole wheat noodles or any whole grain noodles to make the dish healthier.
Preferably use naturally fermented and brewed soy sauce.
You can reduce the spiciness and heat in the dish by reducing green chilies, ginger, garlic and black pepper.
The recipe can be easily scaled to make a small or big batch.
If you don't like vinegar then you can skip adding it.