"A simple stir fry that will have you licking the bowl for those last sweet and salty juices. Three main ingredients that provide those healthy fats, proteins and essential vitamins. That's right, delicious and nutritious."
Tofu, Porcini & Spinach Noodle Stir Fry
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 500 grams dehydrated portobello mushrooms
- 1 cup boiling water
- 500 millileters veggie, beef or chicken stock
- 1 garlic clove
- 2 eggs
- 200 grams udon noodles
- 1 1/2 tabelspoons soy sauce
- 1 tablepoons mirin
- 2 tabelspoons shaoshing wine
- to serve Seaweed, sesame seeds, coriander, spring onions
Method
Step 1
Place your eggs in room temperature water on medium heat and bring to the boil. Cook for 5-6 minutes for set yolks. Drain the water and place into an ice bath. In a small bowl, re-hydrate the mushrooms with the boiling water. Leave for 5 minutes. Cook the udon noodles according to the directions on the packet (often just re-hydrating as well for 5 minutes).
Step 2
Meanwhile, in a medium pot, bring the stock to a simmer and add the garlic, soy, mirin and shaoxshing wine. Add the mushroom liquid and reserve the mushrooms to the side. Bring to a boil then turn off the heat.
Step 3
Peel the cooled eggs and slice in half, set aside. In two small but deep bowls, divide up the noodles and top with the mushroom broth. Arrange the mushrooms, halved eggs and a choice of your favourite toppings. Enjoy