Nigella Lawson's Noodles with Mushrooms and Mangetouts

Nigella Lawson's simple recipe for stir-fried noodles with mushrooms is the ultimate midweek meal - quick, tasty and as easy as can be and perfect if you love Asian flavours.

Introduction

This is as simple a stir-fry as you could get, but – in my book – all the better for it. And, of course, you can build on as you wish. While it’s wonderful as is for a side, do add more mushrooms and mangetouts if you need it to be a main. Or, indeed, add prawns chicken, or whatever else you like.

I have a couple of notes, before I let you get on and cook. First, if you’re unsure how mild the chillies you have actually are, maybe use two rather than the four stipulated below. Finally, yes, the portions are generous here, but it is so very good cold the next day, tossed with perhaps a few more drops of sesame oil and soy and some sesame seeds.

Serves 4-6

Ingredients

250g dried egg noodles
2 tbsp vegetable oil
1 tsp sesame oil
4 mild red chillies, approx. 75g in weight, deseeded and chopped
6 spring onions, chopped into approx1cm lengths
250g chestnut or shitake mushrooms, destalked and sliced
100g mangetouts, roughly chopped (in half or 3 pieces each)
2 tbsp soy sauce, plus more to taste
4 tbsp freshly chopped coriander

Instructions

1. Boil the noodles in salted water according to the instructions on the packet, then drain, rinse in cold water and leave in a colander in the sink.

2. Heat the oils in a wok or very large frying pan and stir-fry the chilli and spring onion for a minute, add the mushrooms and stir-fry for another two minutes. Then add, stirring furiously, the mangetouts. Give them a minute, then add the drained noodles, lifting them up in the pan and stirring well so all is mixed in together, pouring in a couple of tablespoons soy as you do so. Add half the coriander, toss well again, then turn out into a large bowl. Sprinkle with more coriander to serve.

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