A tasty Chinese recipe, perfect as a vegan main course: wide noodles cooked with different mushroom varieties. A not to miss dish if you like Chinese food
- Noodles 250 g, wide flat
- Vegetable oil 1/2 tbsp
- Onion 3 each, quartered
- Carrot 3 each, roughly chopped
- Garic 3 cloves
- Ginger 55 g, roughly chopped
- Water 1,5 l
- Lemongrass 3 stalks, bruised
- Chili pepper 3 each, finely sliced
- Star anise 4 each
- Soy sauce 2 tbsp, light
- Coriander 6 leaves
- Enoki mushrooms 120 g
- White mushrooms 120 g, sliced
- Shimeji mushrooms 160 g
- Lime 2 each, juiced
- Salt 1/2 tsp
- Celery 3 sticks, roughly chopped
- Scallion 4 each, finely sliced lengthways
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Chinese
Heat the oil in a large pan and add the onion, carrots, celery, garlic and ginger. Cook for 5 minutes until just golden.
Add the water, lemongrass, chillies, star anise, soy sauce and coriander. Simmer gently for 55 minutes, to infuse the flavours.
Cook the noodles according to the instructions on the packet.
Strain the vegetable liquid through a sieve into a bowl. Reserve the sliced chillies and discard the rest.
Return the liquid to the pan and bring to a simmer. Add all the mushrooms and cook for 2 minutes. Add the remaining ingredients and cook for a further 2 minutes.
Adjust the seasoning if necessary and ladle into warm bowls with the cooked noodles. Garnish with spring onions and the reserved chillies.