Bok Choy & Wild Mushroom Noodles with Crispy Garlic Panko
This weeks farm shares feature our greenhouse bok choy. It is absolutely gorgeous and so fresh and crisp. We also have some local wild mushrooms, Elm Oyster, Maitake and shiitake going into our shares. One of my favourite dishes is stirred fried noodles and its a dish I love to enjoy a few times a week. For this recipe, I only had Lo Mein noodles but feel free to use any noodles you have available, even spaghetti. I topped it with a garlic panko crumble for an added crunch you ar going to love.
6 medium bok choy stalks
1 cup baby Shiitake mushrooms
1 medium Maitake mushroom, quartered
1 large stalk Elm Oyster Mushrooms
(you can substitute any mushrooms you have on hand)
2 tbsp avocado oil
200g Lo Mein or noodles of your choice, cooked per package directions
1 spring onion, thinly sliced
1/3 cup low sodium Soy sauce
2 tbsp oyster Sauce
1 garlic clove minced
1 tsp fresh ginger, grated
1 tbsp brown sugar
1 tsp Asian chilli sauce
1 tsp sesame oil
Crispy Garlic Panko
1 tbsp avocado oil
1/4 cup panko bread crumbs
1 garlic clove, minced
To make sauce, whisk all ingredients in a small bowl and set aside.
To make panko crumbs, in a large sauté pan or wok, heat oil over medium heat. add garlic and crumbs and sauté until golden. set aside to cool.
In the same sauté pan, heat 1 tbsp of avocado oil over medium -high heat. Add mushrooms and sauté for 1-2 minutes until golden. Remove from pan and set aside. Reduce heat to medium and add the remaining 1 tbsp of avocado oil. Saute bok choy for a few minutes until slightly softened. Remove from pan. Add sauce and cook until heated. Toss in noodles and sauté just until heated. Serve noodles with bok choy, mushrooms topped with spring onion & panko crumbs.
SERVINGS 2 | PREP & COOK TIME 30 mins