A delicious and easy mushroom broth, packed with spring onion, peas, julienne carrots & egg noodles. It is finished off with chilli, coriander, and a sprinkling of black sesame seeds for a mini crunch in each mouthful. Broth doesn’t have to be boring, and this dish proves it!
Mushroom Broth & Noodles with spring onion & fresh chilli
Ingredients
- 250 g Mixed Exotic Mushrooms wipe clean & roughly chop
- 1 Fresh Chilli rinse, deseed & finely slice
- 20 ml Vegetable Stock
- 30 ml Low Sodium Soy Sauce
- 15 ml Sesame Oil
- 80 g Peas
- 1 Spring Onion rinse & finely slice, keeping the white & green parts separate
- 2 cakes Egg Noodles
- 120 g Carrot rinse, trim, peel & cut into thin matchsticks
- 5 g Fresh Coriander rinse & pick
- 10 ml Black Sesame Seeds
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
Instructions
- SPICY MUSHIES Boil a full kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add ½ the sliced chilli (to taste). Remove from the pan and season.
- VEGGIE BROTH Place a pot over medium heat with the stock, 800ml of boiling water, the soy sauce, and the sesame oil. Simmer, until slightly reduced, 8-10 minutes (stirring occasionally). Mix, through the peas, the spring onion whites, ½ the fried mushrooms, and the egg noodles.
- Simmer until the noodles are al dente, 7-8 minutes. In the final 2-3 minutes, add the carrot matchsticks and seasoning.
- GET BOWLED OVER Bowl up a generous helping of the noodle and mushroom broth. Top with the remaining mushrooms. Sprinkle over the picked coriander, the remaining chilli (to taste), the spring onion greens, and the sesame seeds.
