Wong dong noodles

This noodle recipe is vegetarian bowl food at its very best. Mushrooms, eggs and water chestnuts make it hearty, and there's loads of flavour from ginger, garlic and soy sauce.

Wong dong noodles Credit: Richo's Bar Snacks

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2–3 tbsp extra virgin olive oil
• 200 g shiitake mushrooms, chopped
• 150 g enoki mushrooms
• ½ cup diced celery
• 1 cup sliced wombok
• 2 spring onions, chopped
• 1 tsp minced ginger
• 1 tsp minced garlic
• ½ cup water chestnuts
• 400 g cooked egg noodles
• ½ cup bean shoots
• 4 coriander sprigs, leaves only
• 2 tbsp soy sauce
• 3 eggs
• ¼ cup broken nori
• ¼ cup fried shallots
• 2 tbsp toasted sesame seeds

Instructions

1. Add olive oil to a hot pan over medium heat. Add mushrooms and stir to distribute in the pan. Stir through celery, wombok and spring onions.
2. As veggies begin to cook down slightly, add ginger, garlic and water chestnuts.
3. Add cooked egg noodles to the pan. Add bean shoots and coriander. Pour over half of the soy sauce and stir. As noodles begin to heat through, whisk eggs with remaining soy sauce. Pour the eggs over the noodles and stir as they heat, to prevent scrambling and distribute ingredients through noodles.
4. Serve noodles in a bowl, taking care to distribute the mushrooms and spring onions. Top with nori, fried shallots and toasted sesame seeds.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.