Chinese Noodles With Mushrooms
Save
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
09 October, 2012
ingredients
Noodles
250 g, wide flat
Vegetable oil
1/2 tbsp
Onion
3 each, quartered
Carrots
3 each, roughly chopped
Ginger
55 g, roughly chopped
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
Limes
2 each, juiced
Salt
1/2 tsp
Celery
3 sticks, roughly chopped
Scallion
4 each, finely sliced lengthways
Preparation
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.
Related
Search Recipes
Spicy Pumpkin With Beef Ragù
Next Recipe