Rice Noodles with Shiitake and Oyster Mushrooms
Mushrooms:
50 g shiitake mushrooms
100 g of oyster mushrooms
Noodles:
400 g of rice noodles
Vegetables:
1 large onion, sliced
4 cloves of garlic, chopped
250 g of cabbage, finely chopped
75 g circles
Liquids:
1 tbsp. sesame seed oil
3 tbsp. soy sauce
3 tbsp. olive oil
The others:
1 1/2 tbsp. corn starch
2 tsp. chili flakes
Cook the rice noodles as directed on the package.
Add shiitake mushrooms to 500 ml of boiling water in the pot, let it boil for 15 minutes on a low intensity heat mode. Remove the mushrooms from the pot, but keep the liquid. Cut off the stems of the mushrooms and cut them into thin slices, as well as the oyster mushrooms.
Heat olive oil with sesame oil in a pan, fry the onion until it becomes transparent (about 2 min.). Add the garlic and sauté for another 1 minute.
Add cabbage, all mushrooms, chili flakes, soy sauce and stir-fry intensively for about 2 minutes.
Dissolve the cornstarch in the liquid left in the pot after cooking the shiitake mushrooms. After that, pour the liquid into the pan and continue to fry the contents while stirring intensively for about 2 minutes.
Add the rice noodles to the pan, mix well and sprinkle them with sliced onions.
Serve hot!