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Ginger Noodles & Caramelised Mushrooms with chilli flakes & fresh coriander

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Prep Time 25 minutes
Cook Time 40 minutes
Servings 2
Calories 117 kcal

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!