This assorted mushroom stir-fried rice noodles is full of flavour, with the fragrant sweetness of bell peppers, the spice of ginger slices, and the variety of mushroom textures. The rice noodles soak up all the deliciousness of the ingredients, creating a rich and layered taste. Every bite is aromatic and unforgettable. This dish is not only filling but also appetising, making it the perfect choice for lunch or dinner!
Ingredients (for 1-2 servings)
- Rice noodles – 100 g
- Oyster mushrooms – 150 g
- Enoki mushrooms – 60 g
- King oyster mushrooms (medium) – 3
- Spring onions – 2 stalks
- Ginger slices – 2
- Bell pepper – 1/2
- Salt – 1/3 teaspoon
- White pepper powder – 1/3 teaspoon
- Black pepper powder – 1/4 teaspoon
- Mushroom powder – 1/2 teaspoon
- Sugar – 1/4 teaspoon
- Water – 2 tablespoons
- Soy sauce – 1 tablespoon
- Vegetable oil – 1 tablespoon
Direction
- Boil a pot of water, add rice noodles when the water is boiling, turn off the heat, and let it sit for 1-2 minutes. Gently separate the noodles, then drain and set aside.
- Slice the bell pepper into strips, cut the spring onions into sections, slice the king oyster mushrooms, and trim the root of the golden needle mushrooms.
- Heat a pan and add vegetable oil. Once the oil is hot, add the ginger slices.
- Add the bell pepper and stir-fry until it releases its fragrance.
- Add the king oyster mushrooms, oyster mushrooms, and enoki mushrooms, and stir-fry on high heat.
- Add the white pepper powder, black pepper powder, mushroom powder, and sugar, and continue to stir-fry evenly.
- Add the spring onion sections and salt, then stir-fry until the mushrooms become tender.
- Add the rice noodles and stir-fry to mix the noodles with the other ingredients.
- Finally, add soy sauce and water, stir for about 2 minutes, then plate and serve.
