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Ingredients
- 2 tablespoons olive oil
- 400g mixed mushrooms, cut into bite sized pieces
- 4 garlic cloves, finely grated
- 2 teaspoons Sichuan peppercorns, toasted and ground
- 2 teaspoons Chinese five spice
- ¼ cup salt-reduced soy sauce
- 2 tablespoons tahini
- 2 tablespoons honey
- 1 cup vegetable stock (or water)
- 150g firm tofu, cut into 2cm pieces
- 2 bunches of choy sum, cut into 5cm lengths (or substitute any leafy green vegetable)
- 1 tablespoon sesame oil
- 200g dry egg noodles
- ¼ bunch of coriander, leaves picked
- 3 spring onions, thinly sliced
Method
- Heat one tablespoon oil in a large frying pan over medium-high heat. Cook mushrooms for 3-4 minutes or until browned. Add garlic, peppercorns and Chinese five spice and cook for a further minute or until fragrant. Stir through soy sauce, tahini, honey, stock, tofu and choy sum. Simmer for 1-2 minutes or until choy sum is tender and sauce has slightly reduced. Stir through sesame oil.
- Bring a large saucepan of water to the boil. Boil egg noodles for 3-4 minutes or until tender. Drain and set aside.
- Divide noodles between four serving bowls. Top with mushroom mixture and the sauce, then finish with spring onion and coriander leaves.