What are the main ingredients in Mushroom Broth & Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Mushroom Broth & Noodles

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

with spring onion & fresh chilli

Hands on Time: 15 - 35 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

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

Serves 1

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!

Mixed Exotic Mushrooms - 125g
Fresh Chilli - 1
Vegetable Stock - 10ml
Low Sodium Soy Sauce - 15ml
Sesame Oil - 7,5ml
Peas - 40g
Spring Onion - 1
Egg Noodles - 1 cake
Carrot - 120g
Fresh Coriander - 3g
Black Sesame Seeds - 5ml

Download the Recipe

Serves 2

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!

Mixed Exotic Mushrooms - 250g
Fresh Chilli - 1
Vegetable Stock - 20ml
Low Sodium Soy Sauce - 30ml
Sesame Oil - 15ml
Peas - 80g
Spring Onion - 1
Egg Noodles - 2 cakes
Carrot - 120g
Fresh Coriander - 5g
Black Sesame Seeds - 10ml

Download the Recipe

Serves 3

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!

Mixed Exotic Mushrooms - 375g
Fresh Chillies - 2
Vegetable Stock - 30ml
Low Sodium Soy Sauce - 45ml
Sesame Oil - 22,5ml
Peas - 120g
Spring Onions - 2
Egg Noodles - 3 cakes
Carrot - 240g
Fresh Coriander - 8g
Black Sesame Seeds - 15ml

Download the Recipe

Serves 4

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!