A harmonious blend of earthy mushrooms and zesty ginger, sprinkled with fiery chilli flakes and garnished with vibrant fresh coriander. This dish is a symphony of savoury and spicy notes that will leave your taste buds dancing with delight.
Ginger Noodles & Caramelised Mushrooms
Ginger Noodles & Caramelised Mushrooms
with chilli flakes & fresh coriander
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Balsamic Vinegar
- Dried Chilli Flakes
- Flat Rice Noodles
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Mixed Exotic Mushrooms
- Onion
- Onions
- Sesame Soy
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season, and set aside to rehydrate, 10-12 minutes. Drain, reserving a cup of noodle water, and rinse in cold water to stop the cooking process.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced Onions until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
MAKE THE SAUCE
In a small bowl, combine the balsamic vinegar, the sesame soy, the Tahini, 10ml of sweetener, and 50ml of warm water, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the grated ginger, the grated garlic, and the chilli flakes (to taste) until fragrant, 1-2 minutes. Add the tahini mixture and simmer until warmed through, 2-3 minutes.
ALL TOGETHER
To the pan with the sauce, add the cooked noodles and the caramelised Onions and mushrooms, and mix until warmed through. Add a splash of the reserved noodle water if it’s too thick, and season.
TIME TO EAT
Make a bed of the loaded noodles. Top with the chopped coriander. Well done, Chef!
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season, and set aside to rehydrate, 10-12 minutes. Drain, reserving a cup of noodle water, and rinse in cold water to stop the cooking process.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced Onions until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
MAKE THE SAUCE
In a small bowl, combine the balsamic vinegar, the sesame soy, the Tahini, 20ml of sweetener, and 100ml of warm water, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the grated ginger, the grated garlic, and the chilli flakes (to taste) until fragrant, 1-2 minutes. Add the tahini mixture and simmer until warmed through, 2-3 minutes.
ALL TOGETHER
To the pan with the sauce, add the cooked noodles and the caramelised Onions and mushrooms, and mix until warmed through. Add a splash of the reserved noodle water if it’s too thick, and season.
TIME TO EAT
Make a bed of the loaded noodles. Top with the chopped coriander. Well done, Chef!
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season, and set aside to rehydrate, 10-12 minutes. Drain, reserving a cup of noodle water, and rinse in cold water to stop the cooking process.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced Onions until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
MAKE THE SAUCE
In a small bowl, combine the balsamic vinegar, the sesame soy, the Tahini, 30ml of sweetener, and 150ml of warm water, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the grated ginger, the grated garlic, and the chilli flakes (to taste) until fragrant, 1-2 minutes. Add the tahini mixture and simmer until warmed through, 3-4 minutes.
ALL TOGETHER
To the pan with the sauce, add the cooked noodles and the caramelised Onions and mushrooms, and mix until warmed through. Add a splash of the reserved noodle water if it’s too thick, and season.
TIME TO EAT
Make a bed of the loaded noodles. Top with the chopped coriander. Well done, Chef!
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season, and set aside to rehydrate, 10-12 minutes. Drain, reserving a cup of noodle water, and rinse in cold water to stop the cooking process.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced Onions until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
MAKE THE SAUCE
In a small bowl, combine the balsamic vinegar, the sesame soy, the Tahini, 40ml of sweetener, and 200ml of warm water, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the grated ginger, the grated garlic, and the chilli flakes (to taste) until fragrant, 1-2 minutes. Add the tahini mixture and simmer until warmed through, 3-4 minutes.
ALL TOGETHER
To the pan with the sauce, add the cooked noodles and the caramelised Onions and mushrooms, and mix until warmed through. Add a splash of the reserved noodle water if it’s too thick, and season.
TIME TO EAT
Make a bed of the loaded noodles. Top with the chopped coriander. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Ginger Noodles & Caramelised Mushrooms?
The preparation time for Ginger Noodles & Caramelised Mushrooms with chilli flakes & fresh coriander is between 20 and 40 minutes.
What is the total time required to make Ginger Noodles & Caramelised Mushrooms with chilli flakes & fresh coriander?
The total time required to make Ginger Noodles & Caramelised Mushrooms with chilli flakes & fresh coriander is between 35 and 55 minutes.
How many servings does Ginger Noodles & Caramelised Mushrooms provide?
4 servings
What are the main ingredients in Ginger Noodles & Caramelised Mushrooms?
Balsamic Vinegar, Dried Chilli Flakes, Flat Rice Noodles, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Mixed Exotic Mushrooms, Onion, Onions, Sesame Soy, Tahini
What is the nutritional information of Ginger Noodles & Caramelised Mushrooms?
Calories: 461, Carbs: 72 grams, Fat: grams, Protein: 14.8 grams, Sugar: 10.4 grams, Salt: 660 grams
How do I prepare Ginger Noodles & Caramelised Mushrooms?
OODLES OF NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season, and set aside to rehydrate, 10-12 minutes. Drain, reserving a cup of noodle water, and rinse in cold water to stop the cooking process. TIME TO EAT: Make a bed of the loaded noodles. Top with the chopped coriander. Well done, Chef! CARAMELISATION STATION: Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onions until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover. MAKE THE SAUCE: In a small bowl, combine the balsamic vinegar, the sesame soy, the tahini, 20ml of sweetener, and 100ml of warm water, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the grated ginger, the grated garlic, and the chilli flakes (to taste) until fragrant, 1-2 minutes. Add the tahini mixture and simmer until warmed through, 2-3 minutes. ALL TOGETHER: To the pan with the sauce, add the cooked noodles and the caramelised onions and mushrooms, and mix until warmed through. Add a splash of the reserved noodle water if it’s too thick, and season.
What should be prepared from my kitchen to make Ginger Noodles & Caramelised Mushrooms?
Balsamic Vinegar, Dried Chilli Flakes, Flat Rice Noodles, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Mixed Exotic Mushrooms, Onion, Onions, Sesame Soy, Tahini
How many calories does Ginger Noodles & Caramelised Mushrooms have?
461 calories
How much fat content does Ginger Noodles & Caramelised Mushrooms have?
grams
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