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Ingredients
Serves: 4
Time: 30 minutes
- 2 tbsps sesame oil
- 250g mixed mushrooms
- 2 tbsps hoisin sauce
- Pinch chinese 5 spice
- 3 tbsps shaoxing rice wine
- 350g egg noodles
- 100g tenderstem broccoli, chopped into bite sized pieces
- 2 heads pak choi, finely sliced
For the sauce
- 4 tbsps tahini
- 1 tbsp smooth peanut butter
- 4 tbsps light soy sauce
- 2 tbsps Chinkiang (black rice) vinegar
- Splash of water to add if you need to loosen the sauce
To serve
- ½ cucumber
- 3 spring onions
- 100g roasted, salted peanuts
- Large handful of coriander
- Chilli crisp oil, optional
Method
- Slice your mushrooms and place a pan over a medium high heat. Add the sesame oil and sliced mushrooms and begin to fry - this will take a few minutes so whilst you're waiting, trim the broccoli, slice the pak choi and chop the coriander.
- Add the Pak choi, turn the mushrooms in the pan, add a splash of water and fry for a further few minutes then add the hoisin, 5 spice, sesame oil and shaoxing rice wine. Stir to combine and keep warm.
- Get a pan of water on to boil to cook the noodles, according to the packets instructions.. Just before the noodles are cooked, add in the broccoli
- Now, mix all the ingredients for the sauce together and set aside.
- Finely Slice the cucumber and spring onions and bash the peanuts in a pestle and mortar.
- Drain the noodles and veg
- Divide the sauce between 4 bowls. Pile the noodles and broccoli on top of the sauce then add the mushrooms and garnish with the sliced cucumber, coriander and peanuts. Drizzle with chilli crisp oil, if using. To eat, mix everything together and dig in!
