Serves:6 as a side
Preparation time:5 minutes
Cooking time:10 minutes
Ingredients:
- 4 baby coz lettuce, sliced in half or quarters
- 200g Oyster Mushrooms, sliced
- 4 garlic cloves, finely chopped
- 3 tablespoons Chang's Original Oyster Sauce
- 1 tablespoon Chang's Gluten Free Tamari Light Soy Sauce
- 1 tablespoon Chang's Pure Sesame Oil
- 1 teaspoon red chilli flakes
- 1 teaspoon black sesame seeds
- 1 packet Chang's Crunchy Fried Noodles (or use Chang's Gluten Free Fried Noodles as a gluten-free option).
Method:
- Remove bruised outer lettuce leaves and slice in half or quarter lengthways. Rinse under cold water.
- Bring a pot of water to boil, and add a teaspoon of sea salt. Turn off the heat and place the lettuce into the pot. Stir for 10 seconds and remove. Place immediately into a bath of ice water to stop it from overcooking.
- Remove excess water and pat with paper towel. Place onto large platter.
- Add to a small frying pan Chang’s Sesame Oil, the garlic and oyster mushrooms. Stir and cook for 2 minutes stirring continuously, then add Chang’s Oyster Sauce and Light Soy Sauce and stir well to combine. Cook for a further 1 minute.
- Pour over the plated lettuce. Sprinkle over the top the red chilli flakes, sesame seeds and Chang’s Crunchy Fried Noodles. Serve.
