Asian Green Stir Fry with Mushrooms & Chilli

Serves 4
Time 30 minutes


1 clove garlic
½ red onion, thinly sliced
1 red chilli, sliced
1 green chilli, sliced
1 knob garlic, julienned
handful snow pea, ends trimmed
handful sugar snaps, ends trimmed
250g mushrooms such as shiitake, king browns, oyster mushrooms, chopped
1 bunch coriander, chopped
5 spring onions, chopped
1 bunch garlic chives, chopped
2 tbsp extra virgin olive oil
pinch salt
1 cup snow pea tendrils
150g rice noodles
2 tbsp light soy

2 tbsp chilli jam
½ cup light soy
1 knob ginger, peeled and microplaned

To serve
Deep fried shallots


Place pan over medium-high heat. Add garlic, chilli, garlic and mushrooms. Add 2 tablespoons of olive oil and stir through, cook for a few minutes. Season with pepper. Add spring onions, snow peas, sugar snap, coriander and garlic chives.
Add rice noodles and toss through. Add the chilli dressing and 2 more tablespoons of light soy. Cook for a few minutes, stirring occasionally to ensure all of the ingredients are cooked and combined through the noodles.