Mushroom Noodles Recipe:

Mushroom noodle recipe couldn’t be simpler! It only needs a little chopping and can be made quickly. Your family will be impressed by the flavorful Indo-Chinese noodles you make with button mushrooms, spring onions, soy sauce, spices, and noodles—and they’ll be vying for a third helping.

Ingredients for Mushroom Noodles:

• Noodles (200 g)
• Mushrooms weighing 300-400 g
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1 tablespoon chopped green chilies
• 1/2 teaspoon black or white pepper
• 1/2 cup spring onions, chopped
• 1 to 2 teaspoon celery, finely chopped (optional)
• 2 to 2.5 tablespoons oil
• 1 tbsp Soya Sauce
• 1 teaspoon vinegar (rice or regular)
• Spring onion greens for garnish.
• salt as required.

Our other recipes: Beef biryani recipe ,  Rabri kheer recipe

How to Cook Mushroom Noodles:

1. To begin, boil the noodles al dente and set them aside.
2. Warm up the oil in a pan, kadai, or wok. Garlic, ginger, and green chilies should add first on a low to medium heat. You can add more green chilies if you prefer your noodles to taste hot and spicy.
3.  Put the white and green parts together. 2 tablespoons of the greens should be set aside for garnish.
4. Continue to stir and cook the spring onions until they become transparent. The chopped mushrooms then add.
5. Give the mushrooms a thorough toss before sautéing them on a medium-high heat while stirring occasionally. Water will be expelled by the mushrooms while they cook.
6. Keep sauteing the mushrooms until all the water evaporates and the edges of the mushrooms turn light golden.
7. Then include black pepper, ground.
8. Stir well after adding the soy sauce. Put the noodles in. season as needed with salt.
9. Thoroughly mix and toss the noodles. Add white vinegar or rice vinegar . Blend and stir. Finally, turn off the heat and stir in the spring onion greens.
10. After giving everything one last stir, serve the mushroom noodles plain, with dry veg manchurian, veg manchurian gravy, or with veg balls in hot garlic sauce.

source:food.ndtv