• .5 pounds dried Egg Noodles
  • 2 tablespoons Vegetable Oil
  • 8 Garlic Cloves, finely chopped
  • 2 cups Button Mushrooms, halved
  • 3 tablespoons Soy sauce
  • ½ teaspoon Chilli Flakes
  • 1 tablespoon Rice Vinegar
  • 2 tablespoons Sweet Chilli Sauce
  • 1 tablespoon toasted Sesame Oil
  • ½ cup finely chopped Scallions (green part only)
  1. Boil egg noodles in salted water according to package directions. Once cooked, drain, rinse with cold water and set aside.
  2. Whisk together soy sauce, chilli flakes, vinegar, sweet chilli sauce and sesame oil and set aside.
  3. In a wok, add oil and garlic. Stir fry the garlic till they are golden brown and add mushrooms. On a high heat, saute the mushrooms for two minutes. Add the cooked noodles, along with the sauce and toss well on high heat.
  4. Sprinkle with chopped green scallions and serve hot.

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