Bunny Kitchen
These Indonesian-inspired ginger garlic noodles make a really great, tasty mid-week dinner.
1 tsp sesame oil
4 garlic cloves, minced
1/2 tbsp ginger, minced or finely grated
1 tsp ground coriander
1 tsp ground turmeric
200g mushrooms, cleaned and sliced
Juice of 1 lime
2 tbsp soy sauce (or tamari for gluten-free)
1 red pepper, sliced into strips
600g (2 standard ready to wok packs) cooked rice noodles
950ml vegetable stock (gluten-free, if necessary)
2 tbsp fresh chives
2 tbsp sesame, sunflower or pumpkin seeds, optional
Sweet chilli sauce or sambal oelek, to serve
These Indonesian-inspired ginger garlic noodles make a really great, tasty mid-week dinner.
1. Heat sesame oil in a wok or large frying pan over a medium heat. Add the garlic, ginger, coriander and turmeric and sauté, stirring for a minute.
2. Add the mushrooms and turn the heat to high, after a minute, add the lime juice and soy sauce, sizzle until reduced and the mushrooms lightly coloured.
3. Add the pepper, sauté for a minute, then add the noodles and stock.
4. Reduce the heat to medium and leave to simmer for 10 minutes until most of the broth has absorbed into the noodles. Stir through the chives before dividing between bowls.
5. Serve with extra chives sprinkled on top and a scattering of seeds, if using and plenty of chilli sauce.
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