Mushroom, Carrot & Onion Stir Fry

Mushroom, Carrot & Onion Stir Fry

Dafni has been quite impressed with some of the noodle dishes I've been making recently. We've had the week off and when at home I've been making noodles with something for lunch, mainly because they are quick and easy.

I've been mostly using some egg noodles but today Dafni wanted the rice noodles, and here is what I did.

I have to say the egg noodles fair better than these rice noodles did, they are much thinner and stir better, and don't go so soft.

Ingredients

• 200g of Rice noodles
• 6 mushrooms (about 100g peeled and chopped)
• 1/2 a red onion (about 60g peeled and chopped)
• 2 carrots (about 140g grated)
• Some salt, pepper, oregano and dried crushed chili to season

Makes 2 quite generous portions.

Method

1. Set a pan of water (about 1 litre, enough to cover the noodles) boiling for the noodles, once boiling add the noodles

   

   Packet of rice noodles

   

   Rice noodles boiling in the pan
2. Peel and chop the mushrooms & onion and grate the carrot.

   

   Peeled and chopped mushrooms (& stalks)

   

   Peeled and chopped onion

   

   Grated carrot (I just scrub the skin, but peel if you like)

3. Set a wok heating and add enough oil to cover the bottom (we use olive oil because Dafni is Greek, and that's the only oil we have) and then add the mushroom, carrots, onion and the seasoning to the wok.

   

   Add the mushroom, carrots, onion & seasoning to the wok

4. Fry the ingredients, mixing regularly until they are slightly browned

   

   Fry the ingredients until browned

5. Add the noodles to the wok and mix regularly

   

   Add the noodles and keep mixing

6. Once the noodles have taken on the colour and flavour of the other ingredients and have started to brown plate it up and enjoy!