Spicy Honey-Soy Mushroom Noodles x Courtney Roulston|Australian Mushrooms

2 tbsp Olive Oil

500 g Australian Button Mushrooms, sliced

3 Spring Onions, sliced (white and green parts separated)

1 tbsp Fresh Ginger, peeled and sliced into thin matchsticks

3 Cloves of Garlic

400 g Ready to eat Hokkien Noodles

1 tbsp Soy Sauce

2 tbsp Oyster Sauce

2 tsp Honey

30 g Butter

1 Small Lebanese Cucumber, sliced into matchsticks

3 Red Radish, sliced into matchsticks

½ Lime

¼ tsp Salt

Chilli Oil, to serve

Heat the oil over a medium-high heat in a large frying pan or wok. Add in the mushrooms and cook for 1-2 minutes, or until starting to soften.

Add in the white parts of the spring onion, ginger and garlic. Continue to cook, stirring occasionally for 2-3 minutes, or until the aromatics are fragrant.

Gently break up the noodles so they are separated then add into the pan and stir fry for 1 minute to warm through. Pour in the soy sauce, oyster sauce and honey then toss for 1-2 minutes to coat everything, adding a splash of water of the mixture needs loosening. Stir through the butter to add richness then add reserved green spring onions and turn off the heat. Toss the cucumber and radish with the juice of the lime and a pinch of salt.

Place the noodles into serving bowls then top with the cucumber mixture and spoon over chilli oil before serving.

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Spicy Honey-Soy Mushroom Noodles x Courtney Roulston