Tangy Noodles with Shiitake Mushrooms

Today I thought: Thursday should be a "Treat-yourself-day", and what better than to zing it up with some quick and tasty noodles? Beats the take-away places any day!

You can change the shiitake mushrooms for normal mushrooms or chestnuts mushrooms, it is up to you!

Tangy Noodles with Shiitake Mushrooms
(Serves 2)

2 noodle nests (rice noodles for vegan)
2 tsp sesame oil
1 tbsp oil
3 Spring onions, or 1/2 medium onion, finely chopped
1 garlic clove, finely chopped
1/2 green chilli, deseeded and finely chopped
200g shiitake, sliced
Juice of 1/2 lime
2 tbsp soy sauce
1 tbsp sweet chilli sauce
2 handfuls of greens (I used peashoots, this is optional)
100g bamboo shoots (I had some leftover, so decided to chuck them in)

- Start by boiling noodles as instructed, I boiled mine for about 4 minutes. Drain off all the water and pour in sesame oil, stir well and set aside.

- In a large frying pan, or wok, heat up the oil and soften the onion and . Then, tip in the chilli, (bamboo shoots - if using,) shiitake mushrooms, and a splash of water along with the sweet chilli sauce and soy.

- At the end, squeeze in the lime juice, mix in greens if you are adding some, and swirls through the noodles to heat them through.

Serve them like they are, or topped with roughly chopped peanuts, on a bed of sliced Chinese cabbage and finely chopped coriander.

Did you treat yourself today? If not, the weekend is just around the corner! Have a good one ^ ^


Original source:
Den Lille Kokebokserien - Thai, p. 132

- Jules