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Wednesday, September 25, 2013

Mushroom and baby corn soba noodles (vegan)

This was a quick dinner made with soba noodles (Japanese pasta) and some other Asian-inspired ingredients in an easy-peasy vegan stir-fry. 
Try them and love them. :)
P.S: This is my 500th blog post. Time flies :D

Last year: Truffle potato mash and Salată asortată (Romanian assorted salad) (raw vegan).
Two years ago: Baby making and no cooking :).

Ingredients (serves 2):
  • 100 g soba noodles (ours were made of buckwheat)
  • 250 g fresh mushrooms, mixed
  • 100 g fresh baby corn on the cob
  • a few sprigs of fresh curly leaf parsley
  • 2-3 cm of fresh ginger
  • 1/2 teaspoon lemongrass powder
  • 4 tablespoons soy sauce, divided
  • 1 garlic clove
  • 2 tablespoons peanut oil
  • extra salt and pepper to taste

Prepare the mushrooms, the parsley and the baby corn.

Heat the peanut oil in a wok and add the chopped mushrooms. Also add the minced ginger and garlic. Let them fry for 2-3 minutes, then add 2 tablespoons of soy sauce and the lemongrass powder. Mix well, and add the baby corn, sliced lengthwise:

Prepare the soba noodles:

Boil them according to package instructions. In the meantime keep stirring in the wok. If you feel like the corn isn't softening, add some 50 ml water and cover. Cook for another 5 minutes until the baby corn is softened.and the water evaporated. When the noodles are boiled, drain and add them to the rest:

Add the rest of the soy sauce and mix well. Remove from the heat and add some extra salt and pepper if necessary (taste first). Add the chopped parsley:

Mix well. Transfer to serving bowls. It's done, dig in! :)

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