- 25 mins
- 8 oz (225g) egg noodles
- 1 cup buna shimeji mushrooms
- 1 bunch choi sum
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 cup roasted cashew nuts
- 1 tbsp sesame seeds
- Salt and pepper to taste
- Cook the egg noodles according to package instructions, then drain and set aside.
- Heat 2 tbsp of vegetable oil in a wok over high heat.
- Add minced garlic and ginger, stir-fry for 30 seconds.
- Add buna shimeji mushrooms, stir-fry for 2-3 minutes until they start to brown.
- Add choi sum, stir-fry for another 2-3 minutes until wilted.
- In a small bowl, mix together soy sauce, oyster sauce, sesame oil, minced garlic, and minced ginger.
- Add the cooked egg noodles to the wok, stir-fry for 2-3 minutes until slightly crispy.
- Pour the sauce over the noodles, add salt, pepper, and red pepper flakes (if using), and toss to combine.
- Return mushrooms and choi sum to the wok, stir-fry for an additional 2-3 minutes.
- Sprinkle sesame seeds and roasted cashew nuts over the noodles.
Sesame Cashew Mushroom Noodles combines the earthy goodness of buna shimeji mushrooms, vibrant choi sum, and the satisfying crunch of cashew nuts. Tossed in a flavourful sesame-infused sauce, this dish offers a symphony of textures and tastes in every bite. It's a quick and delightful wok creation that's perfect for busy weeknight dinners or whenever you crave a comforting and delicious meal.
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.