A harmonious blend of earthy mushrooms and zesty ginger, sprinkled with fiery chilli flakes and garnished with vibrant fresh coriander. This dish is a symphony of savoury and spicy notes that will leave your taste buds dancing with delight.
Ginger Noodles & Caramelised Mushrooms with chilli flakes & fresh coriander
Ingredients
- 100 g Flat Rice Noodles
- 250 g Mixed Exotic Mushrooms wipe clean & slice into bite-sized pieces
- 1 Onion peel & roughly slice
- 30 ml Balsamic Vinegar
- 40 ml Sesame Soy (10ml Sesame Oil & 30ml
- Low Sodium Soy Sauce)
- 20 ml Tahini
- 20 g Fresh Ginger peel & grate
- 2 Garlic Cloves peel & grate
- 10 ml Dried Chilli Flakes
- 5 g Fresh Coriander rinse, pick & roughly chop
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
Instructions
- OODLES OF NOODLES Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season, and set aside to rehydrate, 10-12 minutes. Drain, reserving a cup of noodle water, and rinse in cold water to stop the cooking process.
- CARAMELISATION STATION Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onions until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
- MAKE THE SAUCE In a small bowl, combine the balsamic vinegar, the sesame soy, the tahini, 20ml of sweetener, and 100ml of warm water, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the grated ginger, the grated garlic, and the chilli flakes (to taste) until fragrant, 1-2 minutes. Add the tahini mixture and simmer until warmed through, 2-3 minutes.
- ALL TOGETHER To the pan with the sauce, add the cooked noodles and the caramelised onions and mushrooms, and mix until warmed through. Add a splash of the reserved noodle water if it's too thick, and season.
- Allergens
- TIME TO EAT Make a bed of the loaded noodles. Top with the chopped coriander. Well done!
