Mushroom And Scallion Rice Noodles Recipes

MUSHROOM AND SCALLION RICE NOODLES

Steps:

• To a wok/ pan, add oil and let heat for a few seconds on high flame. Add mushrooms and cook until browned and caramelised.
• While the mushrooms are cooking, cook the rice noodles as per package instructions (or soak in hot water)
• In a large bowl, mix all ingredients listed under "sauce".
• To the cooked mushrooms, add cooked/ soaked rice noodles, spring onions and sauce.
• Cook for a few minutes until the sauce has nicely evaporated and the noodles are well coated in the sauce and look glossy.
• Serve hot and enjoy!

SAUTEED MUSHROOMS AND SCALLOPS

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

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.

CARAMELIZED-SCALLION NOODLES

Steps:

• Bring a pot of water to boil, and salt it well. Cook the Chinese broccoli until tender, about 4 minutes. Scoop the greens out with a skimmer, and dry well. Keep the water boiling.
• Cook the noodles according to the package directions. As soon as they're drained, return them to the empty pot, off heat, and dress them with 6 tablespoons of the caramelized-scallion sauce, or to taste. Season with salt, if desired.
• Divide the noodles into bowls, and top with the Chinese broccoli, the chicken (or whatever protein you choose) and the eggs. Drizzle oyster sauce on the Chinese broccoli, and season the eggs with a few drops of soy sauce. Top with a few pinches of julienne ginger or pickles, and serve immediately.