Chinese noodles with mushrooms and peas

Ingredients

• 1 piece Red onion (sliced into strips)
• 100 g Button mushrooms (sliced into strips)
• 3 piece Garlic cloves (minced)
• 10 g Fresh ginger (grated)
• 1 tbsp Cornstarch (maize starch) (to thicken the sauce)
• 5 tbsp Soy sauce (tamari or light soy)
• 1 tbsp Rice vinegar
• 2 tbsp Sesame oil
• 125 g Chinese egg noodles (to cook)
• 100 g Frozen peas
• 10 cl Water (for the sauce)
• few leaves Fresh cilantro (for garnish)
• 1 tsp Toasted sesame seeds
• 1 tbsp Cooking oil (vegetable oil) (for stir‑frying)

Instructions

1. Prepare the vegetables

   Slice the red onion into strips, cut the mushrooms into strips, mince the 3 garlic cloves and grate the fresh ginger.

   Time: PT5M

2. Prepare the sauce

   In a bowl, mix the cornstarch, 3 tablespoons soy sauce, rice vinegar, 1 tablespoon sesame oil and 10 cl water until smooth.

   Time: PT2M

3. Cook the noodles

   Bring water to a boil in a saucepan, add the noodles and cook according to package instructions (about 8 minutes). Drain and set aside.

   Time: PT8M

   Temperature: 100°C

4. Drain the noodles

   Transfer the noodles to a colander and rinse quickly with warm water to stop cooking.

   Time: PT1M

5. Sauté the onion

   Heat 1 tablespoon cooking oil in the wok over high heat and sauté the onion for 1 minute.

   Time: PT1M

   Temperature: high

6. Add garlic, ginger and mushrooms

   Add the garlic, ginger and mushrooms, then stir‑fry for 2‑3 minutes over high heat.

   Time: PT3M

   Temperature: high

7. Add the peas

   Add the peas, lower the heat to medium and cook for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: medium

8. Incorporate the sauce

   Pour the previously prepared sauce mixture along with an additional 10 cl water, let thicken for 2 minutes.

   Time: PT2M

   Temperature: medium

9. Mix the noodles

   Add the cooked noodles to the pan, toss for 2 minutes to coat them well with the sauce.

   Time: PT2M

   Temperature: medium

10. Final seasoning

    Remove from heat and stir in an additional 2 tablespoons soy sauce and 1 tablespoon sesame oil.

    Time: PT1M

11. Garnish and serve

    Sprinkle with fresh cilantro leaves and toasted sesame seeds, then serve immediately.

    Time: PT1M

Nutrition Facts

Calories

351

Protein

16 g

Carbohydrates

52 g

Fat

20 g

Fiber

7 g

Ingredient Substitutions

• Instead of Red onion: yellow onion
• Instead of Button mushrooms: shiitake
• Instead of Garlic cloves: garlic powder
• Instead of Fresh ginger: ground ginger
• Instead of Cornstarch (maize starch): potato starch
• Instead of Soy sauce: tamari sauce
• Instead of Rice vinegar: apple cider vinegar
• Instead of Sesame oil: peanut oil
• Instead of Chinese egg noodles: rice noodles
• Instead of Frozen peas: snow peas
• Instead of Water: light broth
• Instead of Fresh cilantro: parsley
• Instead of Toasted sesame seeds: sunflower seeds
• Instead of Cooking oil (vegetable oil): sunflower oil

Equipment Needed

• Knife
• Cutting board
• Mixing bowl
• Tablespoon
• Saucepan
• Colander
• Frying pan (wok or large skillet)
• Wooden spatula
• Ginger grater (optional)

Critical Steps — Do Not Skip

• Mix the sauce without lumps (step 2).
• Properly thicken the sauce (step 8).

Chef Tips from the Video

• Use a very hot wok to achieve a true “wok‑hei” (smoky) effect.
• Add a bit of fresh chopped chili with the garlic for a spicy flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, 2‑3 days.

Freezer: Not recommended; noodle texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce (step 2) the day before and keep it refrigerated.
• Cook the noodles ahead of time, rinse them and keep in a bowl with a drizzle of oil to prevent sticking.