Exotic Mushroom Noodles
This delicious Asian-inspired noodle dish is a symphony of flavors and textures. Succulent prawns, an assortment of fresh mushrooms, and vibrant pak choi are cooked in a savory broth infused with the aromatic essence of ginger. Tossed with fine egg noodles and finished with a sprinkling of sliced spring onions, this dish is a delightful blend of hearty and light, perfect for a quick and satisfying meal.
— Constant Cookbook
Ingredients
- Ingredients
- - 100g Shiitake (kept whole)
- - 1x Buna Shimeji (separated)
- - 1x Enoki Mushrooms (separated)
- - Small bunch of Spring Onions (finely sliced)
- - 300g Fine Egg Noodles
- - 2x Pak Choi (sliced lengthways)
- - 200g Raw Prawns
- - 1 litre Chicken Stock
- - 2 tbsp Oyster Sauce
- - 3 tbsp Hoisin Sauce
- - 1 tbsp Fish Sauce
- - Root Ginger (finely chopped)
Instructions
- Boil 1 litre of water in the kettle, then add it to a wok along with the chicken stock cubes (as per pack instructions)
- Stir in the sauces and the ginger, simmer for a couple of minutes
- Then add the Shiitake and Buna Shimeji (for guidelines on how to prepare our Exotic Mushrooms, visit www.mushroommeals.co.uk), let this cook for a further couple of minutes. (This dish is very quick to cook, so have all your ingredients ready to put into the wok when needed!)
- Then add the prawns and pak choi (quartered, then quartered again) cook until the prawns have turned pink and the pak choi has wilted
- Add the dry noodles and gently stir to loosen them up, simmer for a further 2 minutes, then scatter with the spring onions and serve into bowls and enjoy with chop sticks!
Yield
Serves 4
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