When we filmed this, we all ended up devouring it for breakfast as it was just so good and hard to stop eating! This is a wonderful brothy noodle deliciousness!
Takes
Serves 4
Ingredients
200gwholewheat noodles – 4 nests
1tbspsesame oil
200gshitakeoyster, or mushrooms of choice
200gtenderstem broccoli
1medium red pepper – 175g
1small bunch of scallions – 60g
15gfresh gingerthumb size
1large clove of garlic
1tbsptamari
Broth
60g/ 4 large tbsp HP spicy red pepper pesto or harissa or Thai red curry paste
1can coconut milk
1tbspsrirachaoptional – if you prefer more heat
1litre vegetable stock
1tbspalmond butter
2tbsptamari
1lime
Corianderoptional
Instructions
Prepare the vegetables: Chop the mushrooms into thin slices lengthways, chop the red pepper into small bite-size pieces, and chop the scallions at an angle into thin slices. Grate or finely chop the ginger and garlic. Chop the broccoli into florets and finely chop the stems, discarding any woody stalk pieces. Finely slice the red chili pepper.
Cook the mushrooms: Heat sesame oil in a large flat pan over high heat. Once hot, add the mushrooms and cook for 5 minutes until they start to reduce and brown slightly. Add 1 tablespoon of tamari and stir to incorporate until it is all absorbed or evaporated (about 30 seconds). Add the ginger, garlic, half the scallions, half the chili, and red pepper, and reduce the heat to medium. Continue to cook for 5-8 minutes, stirring occasionally until the peppers are cooked. Remove from the heat.
Prepare the broth: While the mushrooms are cooking, make your litre of stock and bring it to a boil in a large pot. Reduce to a simmer and whisk in 2 tbsp tamari, almond butter, the curry paste/HP spicy pesto or harissa, and the tin of coconut milk. Bring to a simmer.
Cook the noodles and broccoli: Add the noodles and tenderstem broccoli to the broth and simmer for approx. 4 minutes until the broccoli and noodles are just cooked.
Assemble: Using tongs, transfer the noodles and broccoli to serving bowls and pour over the coconut broth. Top with the ginger mushrooms and peppers. Garnish with the scallions, the remaining red chili, a few coriander leaves, and a squeeze of lime juice.
Optional garnish: We also like to sprinkle sesame seeds over the dish to garnish.
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