What are the main ingredients in Ginger Noodles & Caramelised Mushrooms?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Ginger Noodles & Caramelised Mushrooms

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

with chilli flakes & fresh coriander

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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

Photo of Ginger Noodles & Caramelised Mushrooms

Serves 1

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!

Flat Rice Noodles - 50g
Mixed Exotic Mushrooms - 125g
Onion - 1
Balsamic Vinegar - 15ml
Sesame Soy - 20ml
Tahini - 10ml
Fresh Ginger - 10g
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

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!

Flat Rice Noodles - 100g
Mixed Exotic Mushrooms - 250g
Onion - 1
Balsamic Vinegar - 30ml
Sesame Soy - 40ml
Tahini - 20ml
Fresh Ginger - 20g
Garlic Cloves - 2
Dried Chilli Flakes - 10ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

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!

Flat Rice Noodles - 150g
Mixed Exotic Mushrooms - 375g
Onions - 2
Balsamic Vinegar - 45ml
Sesame Soy - 60ml
Tahini - 30ml
Fresh Ginger - 30g
Garlic Cloves - 3
Dried Chilli Flakes - 15ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

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!