Recipe for mushrooms & Soba Noodles drizzled with a tamarind, maple syrup, garlic & chilli sauce
300g mixed mushrooms
2 tbsp tamarind paste
3 tsp maple syrup
2 cloves garlic – peel, grate finely & chop
1 chilli (optional) – deseed & chop
250g soba noodles
4 spring onions – slice thinly at an angle
10g coriander – discard stalks
60g salted peanuts – chop roughly
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Mixed mushrooms: Slice the larger mushrooms thinly, including the stalks, and separate the shimeji mushrooms (smaller mushrooms).
Tamarind sauce: Mix together the tamarind paste, maple syrup, garlic and chilli (as much as you like) then add boiling water (6 tbsp for 4; 3 tbsp for 2) and mix well. Place a pan on low heat, pour in the sauce and warm for 3-4 minutes, making sure that it doesn’t boil. Remove and set aside in a bowl.
Soba noodles: Boil the kettle. Place the noodles in a bowl, cover with the boiling water and soak for 2-3 minutes until cooked, but with a slight bite. Drain and set aside.
Mushrooms: Using the same pan you used for the sauce, on medium-high heat, add a drizzle of olive oil. When hot, add the mushrooms without overcrowding the pan and sauté for 4-5 minutes until golden and cooked. In the last minute, add the spring onions and cook until golden. Season with salt and pepper.
Serve by topping the noodles with the mushrooms and spring onions, drizzle over the tamarind sauce and sprinkle with fresh coriander and peanuts.
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