Ingredients
2 tbsp chilli oil
2 tbsp toasted sesame oil
4 cloves garlic
2 inches ginger
6 spring onions
250g shiitake mushrooms
4 tbsp light soy sauce
1 tbsp rice vinegar
1 tsp sugar
2 carrots
1 red pepper
2 tbsp sesame seeds
4 100g packs ramen noodles
200g peas
4 tbsp crispy onions
Before you start
Kettle boiled | Wok | Grater | Julienne peeler | Colander
Method
- Prepare the ingredients | Peel and grate the garlic and ginger | Trim and finely slice the spring onions | Finely slice the shiitake mushrooms | Peel, trim and ribbon the carrots with the julienne peeler | Halve, deseeded and finely slice the pepper
- Start cooking | Warm the oils in a wok over a medium high heat | Add the garlic, ginger and ¾’s of the spring onions to the wok and stir for 30 seconds | Add the shiitake mushrooms and stir for 3-4 minutes
- Prepare the noodles | Put the saucepan on the stove over high heat and fill with water from the kettle | Add the noodles and peas to the pan and cook according to the package instructions (usually 3 minutes)
- Back to the wok | Add the soy sauce, rice vinegar and sugar to the wok and stir to combine | Sprinkle the carrots, red pepper and half the sesame seeds to the pan and toss (or stir) for 1 minute | Drain the noodles and peas, transfer to the wok, toss to combine and fry for 1 minute
- Time to serve | Use tongs to transfer the noodles to serving bowls | Garnish with the remaining spring onions, sesame seeds and crispy onions and serve immediately