22min 4 ppl
Mushroom Boat Noodles
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 8 steps
Medium: 31–60 min or 7–12 steps
330 kcalper person
Protein 15g
Carbs 50g
Fats 7g
About this dish
A vegetarian boat noodle broth, built dark and savoury with soy sauce and garlic, carrying tender mushrooms and tofu alongside morning glory and beansprouts.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Mixed mushroomssliced300 g
- Garlic clovesminced4
- Morning glorycut into 5cm lengths150 g
- Beansprouts100 g
- Fresh Corianderroughly chopped10 g
- Limescut into wedges1
Plant Proteins
- Firm tofucut into 2cm cubes150 g
Tins & Jars
- Vegetable stock1500 ml
- Preserved radishchopped20 g
Dried Goods
- Rice stick noodles250 g
- Palm sugar15 g
Oils & Condiments
- Dark soy sauce30 ml
- Light soy sauce20 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Soak the rice stick noodles in warm water for 15 minutes until pliable, then drain.
Approx. 8 minutes
2
Slice the mushrooms and cut the tofu into 2cm cubes.
Approx. 8 minutes
3
Mince the garlic.
Approx. 4 minutes
4
Bring the vegetable stock to the boil, add the garlic, dark soy sauce, light soy sauce and palm sugar and simmer for 5 minutes to build the broth.
Approx. 8 minutes
5
Add the mushrooms and tofu and simmer for 4 minutes until the mushrooms are tender.
Approx. 6 minutes
6
Add the morning glory and beansprouts and simmer for 1 minute until just wilted.
Approx. 3 minutes
7
Divide the soaked noodles between bowls and ladle over the hot broth, mushrooms and tofu.
Approx. 5 minutes
8
Top with the preserved radish, fresh coriander and a wedge of lime.
Approx. 4 minutes
