Honey mushroom & onion egg noodles with spinach – Recipe

Honey mushroom & onion egg noodles with spinach

I saw a post recently for ‘Honey soba noodles with mushroom and onion’

Chinese egg noodles cooked in soy sauce and ginger. With mushrooms, spinach and spring onion.

Well, if you use ‘recently’ loosely, seeing as it’s made it’s way to the bottom of my favorites bar, and thus has probably been stewing around there for a good few months now. But anyhow, there’s a perfect time for everything…

So yeah, they looked mouth watering, and today, I rationally decided it was time to make use of the 7 packs of mushrooms we bought on reduction last week – making a twist on the original recipe I had in mind,..and actually changing it totally. I actually didn’t use any honey (we were out of the squeezy kind and the jar was just effort overload) . I went overboard on the chili and pepper (like really really overboard)so the meal ended with a few desperate slabs of butter to reduce inflammation of le tongue. But otherwise? This totally hit the spot, and smelled pretty impressive too, it looks like a fresh chinese takeaway! (£10 to any one who spots that in London!)

The spinach isn’t usually a regular part of such a dish, but once again, we have this large bag which is just never ending. Like it’s literally bottomless. Spinach anyone?!

You can add chicken, tofu, pork etc into this to. I just didn’t have any on hand, but it would have gone rather nicely!

Here’s the recipe, I hope you like it!

Serves 1

• 125g/1 serving of dry egg noodles, cooked to packet instructions (I used Sharwoods – cook in 4 minutes!)
• 1/2 a large white onion, sliced (I used a whole!)
• 2 spring onions chopped, with green part.
• Sliced button mushrooms (Quantity to preference)
• 1/4 tsp dried ginger
• 1.5 tsp dark soy sauce + extra if you desire
• Dried chili, to taste
• 1 tsp white wine vinegar
• Sprinkle of dried parsley
• Garlic for frying (1 -3 cloves depending on preference!)
• Sesame oil for frying
• 1 tsp of honey
• Lots of black pepper
• Sprinkle of white pepper
• Pinch of salt
• Handful of fresh spinach
• Optional: Beansprouts

1. Heat the oil in a large frying pan/a wok
2. Add garlic, parsley and ginger, stir. Do not allow to burn
3. Add all the onions, spring onions, mushrooms, spinach and chili. Cook until the onions and mushrooms are slightly browned/caramelized
4. Add the cooked noodles bit by bit and mix thoroughly after each addition.
5. Generously add soy sauce, pinch of salt and white pepper.
6. Drizzle the honey over the stir fry
7. Once the noodles are properly warmed and coated. Remove from heat and serve!

Chinese egg noodles cooked in soy sauce and ginger. With mushrooms, spinach and spring onion.

A fresh, healthy quick and delicious meal thrown together in no time. Looks pretty good huh? Try it and leave your feedback, I’d love to hear! 🙂 Good day all!