Gather these ingredients: 200g noodles, 300-400g mushrooms, garlic, ginger, green chilies, black or white pepper, spring onions, celery, oil, soya sauce, vinegar, and salt.
Begin by boiling the noodles al dente according to package instructions. Once cooked, drain the water and set the noodles aside for later use.
Heat oil in a wok or pan over low to medium heat. Add chopped garlic, ginger, and green chilies. For an extra spicy kick, increase the quantity of green chilies. Sauté these ingredients for a few seconds to release their flavors.
Incorporate chopped spring onions, both the white and green parts, into the wok. Reserve 2 tablespoons of the green parts for garnishing later. Sauté the spring onions until they become translucent.
Introduce the sliced mushrooms to the wok. Stir and sauté the mushrooms on medium to high heat. As they cook, the mushrooms will release water. Continue sautéing until all the water evaporates and the mushrooms turn light golden around the edges.
Once the mushrooms are cooked, add ground black or white pepper, soya sauce, and the boiled noodles to the wok. Season with salt as required. Stir and toss the ingredients well to combine.
Add rice or regular vinegar to the wok and give it a final stir. Switch off the heat and garnish with the reserved chopped spring onion greens. Serve the mushroom noodles plain or alongside dishes like dry veg Manchurian.
Best Mango Chilli Chicken Recipe