- 3 tbsp neutral oil
- 2 large scallions (75g)
- 5 thin slices raw ginger (15g)
- 8 pieces shiitake mushrooms or other mushrooms of choice, sliced (100g)
- 1 tbsp shaoxing wine or other rice wine, see notes
- 2 cups vegetable broth or water
- 1 tbsp dark soy sauce for colour
- 1-2 tbsp soy sauce adjust according to taste
- 1 1/2 tbsp sugar adjust according to desired sweetness
- Pinch white pepper
- 1 tbsp cornstarch
- 2 tbsp room temperature water
- Mung Bean Fettuccine
- Slice the scallions into 2-inch long pieces, white parts included! You can halve the white parts if they’re thick stalks.
- Ginger: Thinly slice the ginger into 1/4-inch pieces. I no longer peeled mine but you can opt to peel yours if you want to eat them!
- Mushrooms: As for the mushrooms, sliced them into 1/2-inch thick pieces or into small pieces, as desired. Feel free to use other veggies or mushrooms of choice.
- Heat a large pan or wok over medium high heat. Add in the oil. Once hot, add in the scallions and ginger. Leave untouched for 2 minutes or until lightly browned.
- Add in the mushrooms and other veggies of choice then leave to cook until lightly browned as well, or until excess water has evaporated. Over high heat, add in the Shaoxing wine or dry sherry, if using, and mix everything until the wine has evaporated.
- Over high heat, pour in the broth/water, dark soy sauce, soy sauce (you can start with 1 tbsp first), pepper, and sugar. Mix and then leave to boil over medium high heat with the veggies as they’ll absorb and release the flavours.
- Meanwhile, heat a medium sized pot with water over medium high. Leave to boil. Once it boils, add in the Mung Bean Fettuccine
- Leave the noodles to half cook until still very chewy. Remove from the water then immediately transfer to the sauce. This way the noodles can continue to cook in the sauce and absorb all the flavours!
- Mix well then leave the noodles to continue to cook down in the sauce and absorb the flavours.
- Slurry: Meanwhile, mix the cornstarch and water in a small bowl to make a slurry.
- Lower the heat of the sauce, pour in the cornstarch slurry into the noodles while continuously mixing. Once the sauce thickens and is absorbed by the noodles, add in the ginger scallion sauce, then mix.
- Turn off the heat. Taste the noodles and add in the remaining soy sauce, if needed. Add in some more chopped scallions, if desired.
- Serve and enjoy while hot! Feel free to top with more ginger scallion sauce, if desired!
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