Cambodian Greens with Oyster Mushrooms and Konjac Noodles Recipe

Slurp up this delicious oriental Free Food recipe for your next snack or main meal side. It’s packed with bright greens, moreish mushrooms and konjac noodles for antioxidants and fibre to keep you satisfied and nourished. Enjoy!

Ingredients:

2 tsp rice bran or extra virgin olive oil
2 cloves garlic, crushed
2 tsp ginger, grated
100g fresh oyster mushrooms, thinly sliced 3 bok choy, trimmed into leaves and stems 3 baby pak choy, trimmed into leaves and stems 4 tsp salt-reduced soy sauce 1 cup konjac noodles, drained
Black pepper and chilli flakes, optional, to serve

Method:

Heat oil in a wok or large fry pan over high heat.
Add garlic and ginger and stir fry until fragrant.
Add mushrooms and stir fry for 3 mins or until golden.
Add stems of bok choy and baby pak choy; stir fry for 2 mins. Add leaves and cook for another minute.
Turn off heat and stir in soy sauce.
Rinse konjac noodles under warm or hot water and drain. Toss noodles through stir fried vegetables. Season with pepper and chilli, if using.

Variations:

Swap the bok choy and pak choy for an equal amount of spinach or other season greens.
Swiss, shiitake and white button mushrooms also work well in this recipe.
To reap more colourful health benefits from your vegetables, experiment by adding other different coloured vegetables such as sliced carrots, red capsicum, onion, eggplant and even garnish with sliced spring onions.