Authentic Aromatic Chinese Stir Fry with Mushrooms

Sometimes you just need to rustle up something delicious and healthy in rush and a stir fry is pretty much always the solution. This incarnation is anything but boring with its authentically Chinese flavourings. 

Easy, autumnal and sure to get your tastebuds tingling, this stir fry is pretty much perfect. Depth and earthiness from the stock, sweetness from the red peppers and a touch of sugar, tang from the vinegar and wine and finally a little kick from the winning combination of chilli, garlic and ginger. From fridge to plate in less than 10 minutes, why wouldn't you make this?

Authentic Aromatic Chinese Stir Fry with Mushrooms
Serves 4

75ml vegetable or chicken stock 
2 tbsp rice wine vinegar
1 tbsp rice wine/sherry
3 tbsp soy sauce 
1 tsp caster sugar 
2 garlic cloves, sliced
1 red chilli, sliced 
4cm fresh ginger, grated 
250g mushrooms, roughly chopped 
1 red pepper, chopped
300g egg noodles, or use ready-cooked

Combine the stock, rice wine vinegar, rice wine, soy sauce and caster sugar in a small bowl and set aside. 

Heat a wok or large frying pan over a high heat with a splash of vegetable oil, then add the sliced garlic and chilli, and the grated ginger. Stir-fry for 30 seconds, then add the mushrooms and pepper. Stir-fry until they start to take on a little colour, then add the stock mixture and cook for 1 minute. 

Meanwhile, cook the noodles in boiling water according to the packet instructions. Drain and toss through the mushroom mixture. Serve immediately.