Ginger noodles with mushrooms
A quick meal for days when you need a little boost. These noodles will get you back on your feet. They're ready in a cucumber – pleasantly salty, a little tangy and packed with flavor. If you have the option, opt for the more substantial shiitake mushrooms over the button mushrooms.
Ingredients · Servings For 4 people
- 60 g ginger (fresh)
- 8 tbsp soy sauce
- 6 tbsp Japanese mirin wine
- 1 clove garlic
- 4 tbsp Chinese wine
- 1 tbsp ketchup
- 4 PL with
- 1 tbsp sesame oil
- 230 g noodles
- 250 g shiitake mushrooms
- 2 pcs shallots
- 1 tbsp ginger (fresh)
- 2 cloves garlic
- 2 tbsp soy sauce
- 2 tbsp sesame seeds
- 250 g baby spinach
- 2 pcs spring onions
Method · 35 min
- Mix the sauce ingredients, up to the sesame oil, in a blender. (If you don't have a blender, beat the liquid ingredients with a whisk. Do not cut the ginger, but grate it whole, peeled, on a fine grater and mix the crushed garlic into the mixture.)
- Cook the noodles according to the package instructions. Drain and rinse with cold water. Heat the sesame oil in a large frying pan or wok and fry the mushrooms until the water has evaporated. Then add the chopped shallots, ginger and garlic and fry briefly. Pour in 2 tablespoons of soy sauce and cook over high heat for 2-3 minutes until the mushrooms begin to caramelize. Add the sesame seeds and toast briefly. Remove from the pan and set aside to cool.
- Pour the sauce from the blender into the pan and let it bubble for a while, if it is too thick, thin it with a little broth or water. Add the cooked noodles and sauté for 2-3 minutes, stirring to coat the noodles with the sauce. Add the spinach and let it wilt. Remove the pan from the heat and divide the noodles onto a plate, top with the mushrooms. Garnish with chopped spring onions.