This is a delicious, easy chow mein (which means ‘stirred noodle’). The five spice, ginger and mushrooms work so well together. The delicate buckwheat noodles just need warming through and a gentle toss at the end. The trick is to not overcook them (just follow the packet instructions), and then rinse them well in cold water before you add them to the wok so they keep their ‘bite’.
DETAILS
- Serves 2, or 4 as a side
- Prep 15 minutes
- Cook 5 minutes
INGREDIENTS
- 200g buckwheat noodles
- toasted sesame oil, for drizzling
- 1 tbsp rapeseed oil
- 2 garlic cloves, finely chopped
- 1 tbsp freshly grated root ginger
- 1 red chilli, deseeded and finely chopped
- 300g white shimeji mushrooms, separated
- 1 tsp Chinese five spice
- 1 tsp dark soy sauce
- 1 tbsp Shaohsing rice wine
- 1 red pepper, deseeded and cut into julienne strips
- 2 large handfuls of beansprouts, washed
- 1 tbsp tamari or low-sodium light soy sauce
- 2 spring onions, trimmed and cut into julienne strips, to garnish
METHOD
- Prepare the buckwheat noodles according to the packet instructions, then rinse well in cold water. Drizzle over some toasted sesame oil and set aside until needed.
- Place a wok over a high heat until smoking, then add the rapeseed oil. Once hot, add the garlic, ginger and chilli and stir for a few seconds. Next add the mushrooms and the Chinese five spice. Season with the dark soy and Shaohsing rice wine and cook, tossing, for a few seconds.
- Add the buckwheat noodles, along with the red pepper and beansprouts and toss well. Stir in the tamari or light soy sauce, garnish with the spring onions and serve immediately.
Recipe adapted from Asian Green by Ching-He Huang (Kyle Books, £20). Photography by Tamin Jones.