Mushrooms with Bok Choy and Rice Noodles

June 8, 2018

This first appeared in a weekend newspaper supplement. I’ve modified it to render it gluten free. It’s a quick and very tasty vegetarian meal.

The quantities given here are for two, so enlarge as needed if you have more people.


1Soak the noodles in boiling water for the time recommended on the packet – this can vary depending on the thickness of your noodles. Drain and set aside.

2Heat the oil in a large heavy-based frying pan or a wok, and stir fry the garlic slices until lightly browned. Remove from the pan.

3Add the mushrooms to the pan and stir fry until soft. Remove and set aside.

4Add the bok choy and spring onions and stir-fry until the bok choy is just wilted. Remove and set aside.

5To the empty pan, add the sesame oil, sesame seeds, sweet chili sauce, oyster sauce and soy sauce. Stir over medium heat to combine all the ingredients.

6Add all the other prepared ingredients to the pan and heat through over medium to high heat.

7Serve immediately.


60g medium-width dried rice noodles

Mild cooking oil for frying

2 large cloves garlic, peeled and sliced crossways

About 8 Portobello mushrooms, cleaned and sliced (these are large and have a nice rich taste, but you can use any other commercial varieties you enjoy)

1 medium bok choy, leaves separated and well washed, then roughly sliced into bite-sized chunks (the purists prefer them whole but I just dribble sauce off them onto myself and prefer them cut up a bit...)

2-3 spring onions, sliced

1tsp sesame oil

1 tsp sesame seeds

1 tsp sweet chili sauce

1 Tbsp gluten-free oyster sauce (available in most supermarkets)

1 Tbsp gluten-free soy sauce

2018-06-08T13:54:57+00:00 0 Comments

About the Author:

Leave A Comment

twenty − thirteen =