Recipes

Asian Mushrooms and Vegetables with Noodles

• 1/2 cup (125 mL) chicken broth
• 3 tbsp (45 mL) soy sauce
• 1 tbsp (15 mL) each of chili garlic sauce and rice vinegar
• 1 tsp (5 mL) cornstarch
• 1/2 tsp (2 mL) Chinese five-spice powder
• 8 oz (250 g) Ontario Mushroom mixture (shiitake, oyster and white button)
• Half 12 oz (350 g) package chow mein steamed noodles
• 2 tsp (10 mL) vegetable oil
• 1 Ontario Onion, cut into thin wedges
• 2 Ontario Carrots, cut into thin diagonal slices
• 1 Ontario Greenhouse Sweet Red Pepper, cut into julienne strips
• 1 tbsp (15 mL) minced gingerroot
• 2 cups (500 mL) baby spinach leaves or bean sprouts
• 1/4 cup (50 mL) chopped fresh coriander

Stir together broth, soy and chili garlic sauces, rice vinegar, cornstarch and five-spice powder until smooth; set aside.

Remove woody stems from shiitake mushrooms. Slice all mushrooms.

Pour boiling water over noodles and let stand for about 5 minutes or until tender. Drain well and place in large bowl. Cut with scissors for easier tossing and eating.

While soaking noodles, heat oil in large nonstick skillet over medium-high heat until sizzling. Add onion, carrots and red pepper; stir-fry for 3 to 4 minutes or until tender-crisp. Add mushrooms and ginger; stir-fry for 2 to 3 minutes or until mushrooms are slightly softened.

Stir sauce mixture and stir into vegetables; bring to boil, stirring until thickened slightly. Stir in spinach just until wilted, about 30 seconds. Add to noodles. Add coriander; toss well and serve.

TIP: Look for chow mein steamed noodles in the refrigerated produce section or substitute 4 oz (125 g) dried spaghetti, cooked until tender.