37min 4 ppl
Vegan Dry Thai Noodles with Mushroom
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 6 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 10g
Carbs 62g
Fats 8g
About this dish
A vegan take on Thailand's dry noodle bowls, built on rice noodles instead of egg noodles and topped with five-spice caramelised king oyster mushrooms, pak choi and crispy shallots.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomsthickly sliced300 g
- Garlic clovesminced4
- Pak Choihalved lengthways150 g
- Spring onionssliced, to serve2
- Fresh Corianderroughly chopped, to serve10 g
Dried Goods
- Rice stick noodlessoaked300 g
- Sugardivided3 tbsp
- Crispy fried shallotsto serve20 g
Spices & Seasonings
- Five-spice powder1 tsp
- White pepper0.5 tsp
Oils & Condiments
- Dark soy sauce2 tbsp
- Light soy saucedivided3 tbsp
- Vegetable Oildivided3 tbsp
Utensils
- Frying pan
- Saucepan
- Large saucepan
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Combine the dark soy sauce, 1 tablespoon of the light soy sauce, 1 tablespoon of the sugar, the five-spice powder, garlic and white pepper in a bowl, add the mushroom slices and turn to coat, then marinate for 15 minutes.
Approx. 15 minutes
2
Heat 1 tablespoon of the vegetable oil in a frying pan and fry the marinated mushrooms for 8 minutes, turning once, until caramelised and tender.
Approx. 8 minutes
3
Bring a saucepan of water to the boil, add the pak choi and cook for 2 minutes until just wilted, then drain.
Approx. 2 minutes
4
Cook the soaked rice noodles in a separate pan of boiling water for 3 minutes until tender, then drain.
Approx. 3 minutes
5
Toss the drained noodles with the remaining light soy sauce, remaining sugar and remaining vegetable oil in a bowl until coated.
Approx. 2 minutes
6
Divide the noodles between four bowls and top with the mushrooms, pak choi, spring onions, coriander and crispy fried shallots.
Approx. 3 minutes
