Ingredients
- 1 tbsp groundnut oil
- 1 medium onion peeled and chopped into small dice
- 2 trimmed leeks, dark green part discarded halved lengthways and sliced into long thick ribbons
- 3 plump garlic cloves peeled, crushed and finely chopped
- 1 red chilli deseeded and finely chopped
- 125 g exotic mixed mushrooms shitake, oyster etc, roughly broken
- 2 courgettes cut into medium dice
- 1 thumb root ginger peeled and grated
- 1 stick lemon grass
- 3 heads pak choi cut into double bite sized chunks
- 3 handfuls spring greens tough stalks discarded, leaves sliced in ribbons
- 500 ml shitake broth made as instructed on bottle
- 2 tbsps thai fish sauce Omit if vegetarian/ vegan
- 2-3 tbsps japanese soy sauce
- 75 g fine rice noodles
Servings:
Instructions
- Heat a large non stick wok over a medium high flame, then add the oil followed by the onion and leeks. Fry for 2 minutes then add the garlic and chilli and cook for a minute.
- Add the mushrooms and courgettes, fry for 2 minutes then add the ginger, lemon grass, pak choi and spring greens. Fry for 2 minutes then add the shitake broth, fish and soy sauces.
- Bring to the boil, add the noodles and cook for 2 minutes. Remove the wok from the heat and set aside for 1-2 minutes until the noodles are tender. Return to a high heat and serve as soon as the broth bubbles again.
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