Noodles with shiitake and courgette
For a quick and easy lunch litre like making noodle dishes. I use Japanese brown rice or buckwheat noodles which take only 6-8 minutes to cook. During that time it’s possible to create a yummy sauce. These noodles with shiitake and courgette is a good example.
Ingredients
Method
- Cook the noodles according to the packet’s instructions. Drain and set aside.
- Meanwhile, heat the rapeseed oil in a wok or frying pan. Add the shiitake, stir-fry for a couple of minutes, then add the soy sauce, vinegar and mirin. Turn the heat down, put a lid on and sauté for 5 minutes.
- Spiralise or cut the courgette using a julienne peeler into long thin strips. Add these to the mushroom together with the lime juice. Stir-fry for a couple of minutes until the courgette has wilted.
- Add the sesame seeds and a few drops of sesame oil. Stir in the noodles. Taste and season with salt & pepper to your liking.
- Cut the tofu into in 1cm cubes (if used).
- Serve the noodle & mushrooms with the tofu cubes scattered on the top.