Chinese Noodles
Serves 4
Ingredients
4 sticks dry egg noodles
500g mushrooms (I used half baby portobello and half chestnut)
6 garlic cloves
1 block tofu
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp wine vinegar
2 tbsp hoisin sauce
2 tbsp Chinese chilli oil
1.5 cup boiling water
1 veggie stock cube
1 spring onion (for garnish)
Handful coriander (for garnish)
Sesame seeds (for garnish)
Method
Dice garlic and add to a large pot with the sesame oil. Slice the mushrooms and add to the pot then turn onto a medium heat. Stir constantly until the mushrooms start to wilt down in size and the liquid has started to leech out. Slice the tofu into cubes and add to the pot, keep stirring again until well combined. Turn element to a low heat. Add the soy sauce, rice wine vinegar, hoisin sauce and Chinese chilli. Stir again. Boil the kettle and pour half into another smaller pot for the noodles to cook in then add 1.5 cups to the other pot. Put the stock cube in and pour the water on top. Stir again until stock cube has dissolved. Once the other pot of water has boiled add the noodles. These will only take about a minute to cook. Drain and add to the other pot and stir again with tongs. At this point finely slice the spring onion and dice the coriander. Remove the noodles using tongs again and place into 4 bowls. Using a ladle start scooping the mushrooms, tofu and broth on top. Garnish with the spring onion, coriander, and sesame seeds.