Noodles with Mushrooms and Deep-Fried Spring Onions

Stir-fried noodles and mushrooms served with crispy, batter-coated deep-fried spring onions and fresh herbs.

Vegetarian Quick Noodles Stir-Fry Mushrooms

Estimated Nutrition

Calories

1120.5

kcal / serving

1120.5 kcal total

Carbs

121.8g

per serving

121.8 g total

Fat

65.4g

per serving

65.4 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Self-Raising Flour

CondimentsSauces

tbsp

Soy Sauce

Fruits

piece

Lime

Juiced

GrainsCereals

150

Noodles

Cooked

Liquids

Water

NutsSeeds

tbsp

Chives

Chopped

tbsp

Coriander

Chopped

tbsp

Mint

Chopped

OilsFats

tbsp

Vegetable Oil

For stir-frying

250

Oil

For deep-frying

Vegetables

piece

Spring Onions

Finely chopped

Mushrooms

Mixed, chopped

piece

Spring Onions

White part only

Method

Heat oil in a wok and add noodles, chopped spring onions, mushrooms, and lime juice.

Cook for five minutes.

Stir in chives, coriander, mint, and soy sauce, then remove from heat.

Mix flour and 50ml water in a bowl to create a smooth batter.

Coat the white parts of the spring onions in the batter.

Heat deep-frying oil in a heavy-bottomed pan.

Fry the battered onions for two minutes until golden.

Drain the fried onions on kitchen paper.

Serve the noodles topped with the fried spring onions.