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35 minutes
4
All Year, Autumn, Winter
Looking for a vegetarian dish to impress even the most ardent meat-loving family? Then look no further than these flavoursome slurpy mushroom noodles. The classic Sesame-Ginger combination draws out the rich umami taste of the mushrooms and served with a hot broth and plenty of noodles, this is a perfectly warming and filling winter meal.
Ingredients
- 3 cups sliced mushrooms of your choice (we used equal parts Shitake, Oyster and Shimeji mushrooms)
- 250g Chinese style dried egg noodles
- 2 cups fresh washed baby spinach
- ½ brown onion finely diced
- 2 tbsp fresh grated ginger
- 3 tsp garlic, minced
- 3 cups reduced salt vegetable broth
- 1/2 cup plus 2 tbsp reduced salt soy sauce
- 3 tbsp tahini (Melted natural peanut butter may be used as a substitute)
- 1/4 cup sweet chilli sauce
- 2 tbsp vegetable oil
- 1 tbsp tamarind paste
- 2 tbsp rice vinegar
- 2 tbsp raw sesame seeds
- 2 spring onions, greens thinly sliced
- Sesame oil to drizzle
Method
- Make the sauce by combining soy sauce, sweet chilli sauce, tamarind, rice vinegar, tahini, 1 tbsp ginger, 1 tbsp minced garlic and ⅓ cup broth in a bowl.
- Cook the noodles according to the package directions. Drain.
- In a medium-large saucepan, add the remaining broth and 1/2 of the soy sauce mixture and bring to a simmer on medium heat. Then reduce the heat to keep warm.
- Heat the vegetable oil in a large frypan over medium-high heat. Add the mushrooms to hot oil and cook undisturbed for 5 minutes or until golden. Add the onion, remaining ginger and garlic, stirring for 4-5 minutes, until fragrant. Add 2 tbsp soy sauce and sautee for another few minutes until mushrooms are caramelized and remove from pan.
- Add the remaining soy sauce mixture to the frypan and bring to a simmer over medium heat. Cook until the sauce thickens slightly and add spinach, stirring until leaves wilt, then add the noodles tossing to coat. Remove from the heat.
- Divide noodles and spinach between four bowls & ladle over broth.
- Spoon the mushrooms on top and drizzle with sesame oil, spring onions and sesame seeds to taste.