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🍽️ Mushroom Rice Noodles with a Spicy Kick

553 kcal · 30 min · 4 servings

Ingredients

• 125 g Shiitake mushrooms
• 100 g rice noodles
• 4 spring onions
• 4 tbsp oil
• 3 garlic cloves
• 1 red chili pepper
• 50 g bamboo shoots (from the can)
• 2 tbsp white wine vinegar
• 3 tbsp oyster sauce
• 1 tsp soy sauce
• salt
• pepper
• 0.5 bunch coriander
• 2 tbsp roasted peanuts

Instructions

1. 1. Clean the shiitake mushrooms and cut them into small pieces.
2. 2. Wash the spring onions and cut them into small rings.
3. 3. Wash the chili pepper and slice it into thin rings.
4. 4. Drain the bamboo shoots and chop them finely.
5. 5. Pour hot water over the rice noodles and let them swell according to the package instructions.
6. 6. Heat the oil in a wok or a large frying pan.
7. 7. Peel the garlic clove and press it into the hot pan.
8. 8. Fry the garlic briefly until it is fragrant.
9. 9. Add the chili rings and the spring onions.
10. 10. Add the sliced mushrooms and the bamboo shoots.
11. 11. Fry the vegetables while stirring constantly for about 5 minutes.
12. 12. Let the swollen rice noodles drain well.
13. 13. Fold the rice noodles into the vegetables.
14. 14. Mix the vinegar, oyster sauce, soy sauce, salt, and pepper in a small bowl.
15. 15. Pour the sauce over the noodle vegetable mixture.
16. 16. Fry everything briefly until the sauce has thickened.
17. 17. Season the dish again with salt and pepper to taste.
18. 18. Wash the coriander leaves and shake them dry.
19. 19. Sprinkle the fresh coriander leaves and the roasted peanuts over the finished dish.

Nutrition per serving

• kcal: 553
• Protein: 12 g · Fett/Fat: 31 g · Carbs: 58 g