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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. rapeseed oil
- 2 garlic cloves (small, crushed and roughly chopped)
- 1 fresh root ginger (x 2.5cm, 1 inch piece of, peeled and finely grated)
- 1 chilli (large red cayenne, deseeded and sliced)
- 200 grams oyster mushrooms
- 120 grams pak choy (baby, leaves separated)
- 1 Tbsp. rice wine (Shaohsing, or dry sherry)
- 300 grams egg noodles (cooked, uncooked weight: 150g/5oz)
- 1 tsp. toasted sesame oil
- 1 Tbsp. rapeseed oil
- 2 garlic cloves (small, crushed and roughly chopped)
- 1 fresh root ginger (x 2.5cm, 1 inch piece of, peeled and finely grated)
- 1 chilli (large red cayenne, deseeded and sliced)
- 7.1 oz. oyster mushrooms
- 4.2 oz. pak choy (baby, leaves separated)
- 1 Tbsp. rice wine (Shaohsing, or dry sherry)
- 10.6 oz. egg noodles (cooked, uncooked weight: 150g/5oz)
- 1 tsp. toasted sesame oil
- 1 Tbsp. rapeseed oil
- 2 garlic cloves (small, crushed and roughly chopped)
- 1 fresh root ginger (x 2.5cm, 1 inch piece of, peeled and finely grated)
- 1 chilli (large red cayenne, deseeded and sliced)
- 7.1 oz. oyster mushrooms
- 4.2 oz. pak choy (baby, leaves separated)
- 1 Tbsp. rice wine (Shaohsing, or dry sherry)
- 10.6 oz. egg noodles (cooked, uncooked weight: 150g/5oz)
- 1 tsp. toasted sesame oil
- 100 mL cold water
- 1 Tbsp. bean paste (chilli)
- 2 Tbsp. black rice vinegar (Chinkiang, or balsamic vinegar)
- 1 Tbsp. light soy sauce (low-sodium)
- 1 tsp. soft brown sugar
- 1 Tbsp. cornflour
- 1 tsp. toasted sesame oil
- 3 1/2 floz cold water
- 1 Tbsp. bean paste (chilli)
- 2 Tbsp. black rice vinegar (Chinkiang, or balsamic vinegar)
- 1 Tbsp. light soy sauce (low-sodium)
- 1 tsp. soft brown sugar
- 1 Tbsp. cornflour
- 1 tsp. toasted sesame oil
- 3/8 cup cold water
- 1 Tbsp. bean paste (chilli)
- 2 Tbsp. black rice vinegar (Chinkiang, or balsamic vinegar)
- 1 Tbsp. light soy sauce (low-sodium)
- 1 tsp. soft brown sugar
- 1 Tbsp. cornflour
- 1 tsp. toasted sesame oil
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