This recipe is inspired by fellow blogger Crunch Crunch Away and I still have wild mushrooms in my freezer! I like to stir-fry all the liquid out from mushrooms and then freeze them in small glass jars. This recipe requires 2 of my wild mushroom jars.
Modified the recipe a bit according to my mood and taste buds, they called for garlic!
Cabbage and Mushroom Noodles
Wok. One pot meal.
Ingredients
- 4 egg-noodle squares
- 3 garlic cloves minced
- 1 onion chopped
- 1/4 of cabbage sliced
- 2 cups frozen fried wild mushrooms (or 400 grams fresh mushrooms)
- 1 carrot shredded
- 2 tbsp sunflower oil
- soy sauce to taste
- sesame oil (for taste, optional)
Directions
- Cook the noodles according to the package instructions. Set aside.
- Heat skillet over high heat, add oil and minced garlic. Cook for few seconds, add onion. Cook until translucent.
- Add carrot and cabbage and a bit of water. Cover and cook for few minutes. Add soy sauce and stir-fry until tender.
- Add noodles and mix in sesame oil and more soy sauce to taste!
Ilze
We can buy ‘wild’ mushrooms here but they are very expensive, and very limited. I don’t have the knowledge to collect myself and they are not so abundant locally. I used to collect in Romania with someone with knowledge. Interesting idea to couple with cabbage – I’d never have thought of that.
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I was inspired by another blogger Crunch Crunch Away! But I did that before. I think mushrooms goes together with everything 😀
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Soup looks very yummy, especially with the Legos for dessert:) My grandsons would enjoy that dessert:)
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Yes! LEGO for dessert was the right decision 🙂
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