Takes me about 20 minutes and serves 2. Serve in big bowls, by itself. This recipe is a slight modification of that by Nadine Abensur in The Cranks Bible (ISBN:978-1-84188-204-8); which as of writing, is far and away my favourite recipe book.
Ingredients
- Shiitake mushrooms - × 4 (large)
- Pak Choi - × 1
- Carrots - × 2 (small)
- Courgette - × 1
- Lemongrass - × 2 stalks
- Coconut milk - 200 ml
- Store
- Red curry paste - 1 tbsp (sub. some dried chilli)
- Sunflower oil - 1 dsp
- White miso - 2 tbsp
- Umeboshi paste - 2 tsp
- Ginger - 4 cm piece
- Bouillon - 3 tsp
- Dry noodles - × 2 portions
- Garlic - × 2 cloves
- Tamari - 1 tbsp (sub. whatever soy sauce you have)
Preparation
- Quarter the pak choi
- Thickly slice the mushrooms
- Finely slice the carrots
- Collect the juice from the ginger by peeling, grating and then squeezing it
- Finely slice the garlic
- Make up 1 l of stock with the bouillon powder (you want a weakish stock)
- Bash and split the lemongrass
- Finely dice the courgette
Instructions
- Add the oil to a large hot pan
- Wilt the pak choi with a little tamari
- Remove the pak choi and put in one of your bowls with a lid over it
- Flash fry the mushroom and carrot in the pan for a few seconds
- Add the stock, coconut milk, umeboshi, garlic, ginger juice, curry paste and lemongrass
- Bring to the boil and then add the noodles
- Wait for the noodles to loosen and then add in the courgette
- Boil until the noodles are cooked (4 min)
- Remove the lemongrass
- Add the miso