Mar 20, 2012

SAUCY VEGGIE NOODLE BROTH

using a few basics i picked up from the asian alimentacion last night i pulled together this asian noodle broth with limited fresh supplies.

how?

1 packet of fresh udon noodles
3 tablespoons of soy sauce
2 tablespoons of vegetarian oyster sauce
1 tablespoon of rice wine vinegar
6 dried shiitake mushrooms
1 carrot, sliced
2 cloves of garlic, thinly sliced
1/2 cup of frozen broccoli florets
1 cup of iceberg lettuce, roughly torn into pieces
1 cup of hot water, extra

to rehydrate the shitake mushrooms place them in a small bowl and cover with roughly 1 cup of water - leave for 5 minutes

in a saucepan combine the water from the rehyrdate mushrooms, the carrot and garlic and bring to the boil. add the noodles, broccoli florets, shitake mushrooms, soy sauce, rice wine and vegetarian oyster sauce and cook until the broccoli is tender and the noodles have separated. add the lettuce and cook for a further 30 seconds or until the lettuce has softened. to increase the broth content add the extra water 1/4 cup at a time. serve in a large noodle bowl, adding a sprinkle of fresh red chilli if you like a bit of heat.

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