Noodles with Broccoli and White Mushrooms

Main Dishes | Japanese cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Noodles with broccoli and white mushrooms

Ingredients

Rice Noodles - 0.4 oz
Porcini Mushrooms - 6 oz
Broccoli - 4 pieces
Asparagus - 4 pieces
Sweet Pepper - 0.7 oz
Unrefined Sunflower Oil - ½ ml
Chicken Broth - 5 fl oz
Vodka - 0 fl oz
Oyster Mushrooms - 2 fl oz
Fish Oil - 0 fl oz
Soy Sauce - 0 fl oz
Potato protein - 0.6 oz
"Vedan Seasoning" - 0.2 oz
Sugar - 0.1 oz

Step by Step guide

Step 1

Heat sunflower oil in a wok (reserve one tablespoon for later). Bring it to just below boiling, about 302°F.

Step 2

Place a high culinary ring with a diameter of 7-8 cm in the center of the wok. Divide the rice noodles into two parts, and dip each part into the ring with oil for half a minute — this will create fluffy balls resembling either bird nests or tumbleweeds. Transfer them to a paper towel.

Step 3

Slice the white mushrooms lengthwise into thin pieces. Dissolve the starch in a small amount of water.

Step 4

In a skillet, heat a tablespoon of oil, splash in some vodka, and add the meat broth along with oyster and fish sauces. Sprinkle with "Vedan" seasoning (this is a dehydrated broth made from beef bones with monosodium glutamate; it can be substituted with a similar product).

Step 5

Add the tops of the asparagus, small broccoli florets, and mushrooms to the skillet, sprinkle with sugar, and stir. In several batches, gradually add the cornstarch mixed with water, stirring after each addition. Drizzle the vegetables and mushrooms with soy sauce, stir again, and remove from heat.

Step 6

Arrange the mushrooms and broccoli on plates, fill the remaining space with sauce, and carefully place a nest of rice noodles on top. Garnish the dish with strips of red bell pepper and asparagus tips.