Serves 4

• 2 tbsp oil
• 2 cloves garlic, finely crushed
• 1 green chilli, finely crushed
• 600g mixed mushrooms, sliced
• 100g enoki mushrooms
• 100g shimeji mushrooms
• ¼ cup oyster sauce
• 2 tbsp water
• 300g whole-wheat noodles, cooked according to packet instructions
• 200g firm tofu cut into slices
• 2 tbsp sweet chilli sauce

1 Heat the oil in a wok, add the garlic and chilli and sauté for 1 minute, add all the mushrooms to the same pan and sauté for an additional 3–4 minutes, add the oyster sauce and water and cook for 30 seconds.
2 Toss in the noodles and stir together; stir-fry for 2 minutes.
3 To serve: divide the mushrooms and noodles between 4 bowls, top with the tofu, drizzle with sweet chilli sauce.

Words and image: Fairlady magazine