I served this with my Chinese Style Roast Pork, but decided to also post it as a separate recipe as it can also be served on it’s own as a vegetarian option or with fish or grilled meat.
- 250 g oyster mushrooms
- 100 g curly kale
- 300 g bean sprouts
- 1 red pepper cut into tiny strips
- 1 yellow pepper cut into tiny strips
- 1 inch grated ginger
- 4 crushed garlic cloves
- 400 g cooked noodles
- 1/2 tsp chinese five spice
- 1 tsp szechuan pepper
- 2 tbsp peanut oil
- 1 tsp chili powder
- 1 large carrot cut into thin 2 inch strips
- 1 medium onion cut into half moons
- juice of 1/2 lemon
- handful of broad beans, skin removed
- 1 tsp curry powder
- 1 tsp light soy sauce
Get all your ingredients ready and prepare the vegetables. Heat the peanut oil in a wok or non-stick deep pan, to a smoking point. Add all the vegetables and stir fry for 5 minutes or until they go down in size. add the noodles, szechuan pepper, chinese five spice, curry powder and soy sauce, stir well and cook for further 5-10 minutes. Pour the lemon juice , stir, check and adjust the seasoning if needed, and serve. You can serve this as a main dish or as a side with a nice piece of salmon of chinese roast pork.
I hope you enjoy my recipe, please let me know what you think!