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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g noodles
  • 120 g shiitake
  • 1 courgette
  • 1 Tbsp rapeseed oil
  • 2 Tbsp. Kikkoman soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp rice wine or mirin
  • Juice of 1 lime
  • 1 tsp Sesame seeds
  • Few drops of toasted sesame oil
  • 50 g smoked tofu optional

Method
 

  1. Cook the noodles according to the packet’s instructions. Drain and set aside.
  2. 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.
  3. 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.
  4. Add the sesame seeds and a few drops of sesame oil. Stir in the noodles. Taste and season with salt & pepper to your liking.
  5. Cut the tofu into in 1cm cubes (if used).
  6. Serve the noodle & mushrooms with the tofu cubes scattered on the top.