Any mushrooms can be used in this dish, I like the large portobello or field mushrooms so you get a big slice of mushroom but chestnut, shiitake or closed cup mushrooms will work just as well. Make sure the pan is nice and hot. When adding the sesame seeds at the end they may ‘pop’ and try to jump out the pan, don’t panic just turn off the heat and continue to add the soy sauce. You may loose a few sesame seeds on the hob but the soya caramelises better in a hot pan. I cook the mushrooms separately to make sure they get nice and crispy.
When using noodles in a dish I cook until slightly al dente then drain and pour over cold water to cool as quickly as possible. Then the noodle are ready to use in a stir fry or cold. If I want them warm I take the cooled noodles, pour over boiling water and use immediately.
Method for Sesame Mushrooms with Ginger Cabbage:
- Chop cabbage into thin strips, slice mushrooms into chunks and chop ginger, garlic and chilli if using.
- Boil some water to cook the noodles or cook to package guidelines. When cooked strain and pour over cold water until cool.
- Heat up a frying pan and wok on a high heat, add 1 tsp of oil to each. Cook the mushrooms in the frying pan.
- Add the ginger to the wok and fry for 20 seconds,add the garlic and chilli then the cabbage. You want the cabbage to start to go brown, this will take 5 mins. Turn off the heat and add the noodles, just warming them through.
- Once the mushrooms are brown and crisp and the 2 tbsp of sesame seeds, toast for 30 seconds before adding the soy sauce. (You may want to turn the heat off once the seeds go in if the pan is hot)
- To serve top the cabbage noodles with the mushrooms and sprinkle over chopped coriander.
To make a more substantial dish you can fry some onions and peppers to go with the dish. If using the wok you don’t need much oil, just 1 tsp.