A delicious and easy mushroom broth, packed with spring onion, peas, julienne carrots & egg noodles. It is finished off with chilli, coriander, and a sprinkling of black sesame seeds for a mini crunch in each mouthful. Broth doesn’t have to be boring, and this dish proves it!
Mushroom Broth & Noodles
Mushroom Broth & Noodles
with spring onion & fresh chilli
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Black Sesame Seeds
- Carrot
- Egg Noodles
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Low-Sodium Soy Sauce
- Mixed Exotic Mushrooms
- Peas
- Sesame Oil
- Spring Onion
- Spring Onions
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
SPICY MUSHIES
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add ½ the sliced chilli (to taste). Remove from the pan and season.
Veggie BROTH
Place a pot over medium heat with the stock, 400ml of boiling water, the soy sauce, and the sesame oil. Simmer, until slightly reduced, 8-10 minutes (stirring occasionally). Mix through the Peas, the spring onion whites, ½ the fried mushrooms, and the egg noodles. Simmer until the noodles are al dente, 7-8 minutes. In the final 2-3 minutes, add the Carrot matchsticks and seasoning.
GET BOWLED OVER!
Bowl up a generous helping of the noodle and mushroom broth. Top with the remaining mushrooms. Sprinkle over the picked coriander, the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef!
SPICY MUSHIES
Boil a full kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add ½ the sliced chilli (to taste). Remove from the pan and season.
Veggie BROTH
Place a pot over medium heat with the stock, 800ml of boiling water, the soy sauce, and the sesame oil. Simmer, until slightly reduced, 8-10 minutes (stirring occasionally). Mix through the Peas, the spring onion whites, ½ the fried mushrooms, and the egg noodles. Simmer until the noodles are al dente, 7-8 minutes. In the final 2-3 minutes, add the Carrot matchsticks and seasoning.
GET BOWLED OVER
Bowl up a generous helping of the noodle and mushroom broth. Top with the remaining mushrooms. Sprinkle over the picked coriander, the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef!
SPICY MUSHIES
Boil a full kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 6-7 minutes (shifting occasionally). In the final minute, add ½ the sliced chilli (to taste). Remove from the pan and season.
Veggie BROTH
Place a pot over medium heat with the stock, 1.2L of boiling water, the soy sauce, and the sesame oil. Simmer, until slightly reduced, 10-12 minutes (stirring occasionally). Mix through the Peas, the spring onion whites, ½ the fried mushrooms, and the egg noodles. Simmer until the noodles are al dente, 7-8 minutes. In the final 2-3 minutes, add the Carrot matchsticks and seasoning.
GET BOWLED OVER!
Bowl up a generous helping of the noodle and mushroom broth. Top with the remaining mushrooms. Sprinkle over the picked coriander, the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef!
SPICY MUSHIES
Boil a full kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 6-7 minutes (shifting occasionally). In the final minute, add ½ the sliced chilli (to taste). Remove from the pan and season.
Veggie BROTH
Place a pot over medium heat with the stock, 1.4L of boiling water, the soy sauce, and the sesame oil. Simmer, until slightly reduced, 10-12 minutes (stirring occasionally). Mix through the Peas, the spring onion whites, ½ the fried mushrooms, and the egg noodles. Simmer until the noodles are al dente, 7-8 minutes. In the final 2-3 minutes, add the Carrot matchsticks and seasoning.
GET BOWLED OVER!
Bowl up a generous helping of the noodle and mushroom broth. Top with the remaining mushrooms. Sprinkle over the picked coriander, the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef!
Frequently Asked Questions
What is the preparation time for Mushroom Broth & Noodles?
The preparation time for Mushroom Broth & Noodles with spring onion & fresh chilli is between 15 and 35 minutes.
What is the total time required to make Mushroom Broth & Noodles with spring onion & fresh chilli?
The total time required to make Mushroom Broth & Noodles with spring onion & fresh chilli is between 30 and 50 minutes.
How many servings does Mushroom Broth & Noodles provide?
4 servings
What are the main ingredients in Mushroom Broth & Noodles?
Black Sesame Seeds, Carrot, Egg Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Low-Sodium Soy Sauce, Mixed Exotic Mushrooms, Peas, Sesame Oil, Spring Onion, Spring Onions, Vegetable Stock
What is the nutritional information of Mushroom Broth & Noodles?
Calories: 515, Carbs: 79 grams, Fat: grams, Protein: 19.6 grams, Sugar: 10.6 grams, Salt: 1827 grams
How do I prepare Mushroom Broth & Noodles?
VEGGIE BROTH: Place a pot over medium heat with the stock, 800ml of boiling water, the soy sauce, and the sesame oil. Simmer, until slightly reduced, 8-10 minutes (stirring occasionally). Mix through the peas, the spring onion whites, ½ the fried mushrooms, and the egg noodles. Simmer until the noodles are al dente, 7-8 minutes. In the final 2-3 minutes, add the carrot matchsticks and seasoning. GET BOWLED OVER: Bowl up a generous helping of the noodle and mushroom broth. Top with the remaining mushrooms. Sprinkle over the picked coriander, the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef! SPICY MUSHIES: Boil a full kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add ½ the sliced chilli (to taste). Remove from the pan and season.
What should be prepared from my kitchen to make Mushroom Broth & Noodles?
Black Sesame Seeds, Carrot, Egg Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Low-Sodium Soy Sauce, Mixed Exotic Mushrooms, Peas, Sesame Oil, Spring Onion, Spring Onions, Vegetable Stock
How many calories does Mushroom Broth & Noodles have?
515 calories
How much fat content does Mushroom Broth & Noodles have?
grams
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