ingredients
serves 4
2 tablespoons Butter
1 tbsp olive oil
1-2 garlic cloves, peeled and crushed
1 lemon grass stalk, finely chopped
1 medium red chilli, deseeded and chopped
1 1/2 cups fine green beans, trimmed
11 ounce pack dried egg noodles
1 1/2 cups shiitake mushrooms, trimmed
1 1/2 cups oyster mushrooms, halved if large
4 tbsp roughly chopped cilantro, plus extra leaves to garnish
salt and pepper
1 lemon, cut into wedges, to serve
method
1. Put the butter and oil in a wok or large skillet and heat gently to melt the butter. Add the crushed garlic, chopped lemon grass and chilli and stir-fry for around 30 seconds.
2. Put the green beans into a steamer over a large pan of boiling water, cover and steam for 5 minutes. Remove the steamer from the pan, then use the water to cook the egg noodles, according to the pack instructions. Drain well.
3. Add the green beans and both types of mushroom to the wok or skillet and stir-fry for 3 - 4 minutes. Add the egg noodles and chopped cilantro and toss everything together. Season with salt and pepper to taste.
4. Serve in warmed bowls, garnished with cilantro and with lemon wedges on the side.
