Apr 12, 2023
If you’re after a new and exciting meal to create, give this a go. It’s a healthy, affordable and delicious option that the whole family will love.
Ingredients
400 g flat mushrooms, sliced
1x 270g pack of udon or hokkien noodles
2 tbsp extra virgin olive oil
4 spring onions, cut into 2 cm slices
2 carrots, sliced
1 red capsicum, sliced
1 bunch pak choy, chopped
1/2-3/4 cups teriyaki sauce
Sesame seeds to garnish
Directions
Bring a pot of water to the boil and cook the noodles until al dente, according to package directions. Drain and rinse well to remove any excess starch. Set aside.
Meanwhile, warm oil in a large pan or wok over medium heat. Add the spring onions, carrots, capsicum, pak choy and mushrooms. Cook, stirring occasionally, until the vegetables are tender, 10 minutes.
Once the vegetables are done, add the noodles and ½ cup teriyaki sauce to the pan. Stir to combine, and cook just until the ingredients are all warmed through, about 1 minute. Feel free to add more teriyaki sauce if you like your noodles extra saucy.
Serve the noodles in bowls with a little sprinkle of sesame seeds on top. Enjoy!
Apr 12, 2023
If you’re craving spicy, jump on the latest Korean chilli paste trend with these mushroom and veg bibimbap rice bowls.
Ingredients
1 cup brown rice or 1 (200g) microwave rice pouch
3 tbsp olive oil
1 medium zucchini, sliced thinly
50 g baby spinach
200 g button mushrooms, halved
1 medium carrot, grated
2 eggs
4 tbsp Korean chili paste (Gochujang)
2 tbsp soy sauce
2 tbsp sesame oil
Directions
Cook the brown rice according to the package instructions and set aside (if using a microwave rice pouch, heat rice just before serving).
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the sliced zucchini and sauté until tender and lightly browned. After 4 minutes, move the zucchini to the side and add spinach, stir for a minute until wilted. Remove both from the pan and set aside.
Return pan to heat, add remaining oil and sauté the mushrooms until they are tender and lightly browned, about 4–5 minutes.
Return pan to heat, add remaining oil and fry the eggs until the whites are set and the yolks are still runny.
In a small cup or jug mix together the Korean chili paste, soy sauce and sesame oil.
To assemble the bibimbap bowls, divide the cooked brown rice among two bowls. Arrange the sautéed zucchini, wilted spinach, and mushrooms on top of the rice. Top with grated carrot. Drizzle each bowl with the sauce, serve leftovers on the side.
Top each bowl with a crispy fried egg.
Apr 5, 2023
Grilled Lemongrass Mushroom Vermicelli Bowls
Ingredients
Lemongrass Mushrooms
2 cups Swiss brown mushrooms
2 tbsp Vietnamese fish sauce
½ tbsp white sugar
3 garlic cloves, minced
2 tsp soy sauce
3 tbsp lemongrass (only use the tender inner part), finely chopped
Pickled Carrots
1 large carrot
2 tsp white sugar
½ tsp sea salt
1 tbsp rice vinegar
Warm water, just enough to cover
Salad Dressing
1 tbsp white sugar
1 ½ tbsp rice vinegar
2 tbsp fresh lime juice
1 ½ tbsp Vietnamese fish sauce
1 tbsp water
½ red chilli, finely chopped, plus extra sliced chilli to top the bowls
Vermicelli Bowls
200 g vermicelli noodles
A big handful of fresh mint
A big handful of fresh coriander
1 small head of lettuce (cos, butter or oak leaf work well)
1 tbsp olive oil (to cook the mushrooms)
To serve:
Finely chopped red chilli
Directions
Slice the Swiss brown mushrooms. Finely mince the lemongrass and combine with all the other marinated mushroom ingredients in a bowl. Stir through the mushrooms and set aside for 20–30 minutes.
Make the pickled carrot: put carrot in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
Make the salad dressing: combine all ingredients and stir.
Pour boiling water over the vermicelli noodles and soak, stirring occasionally, until soft – about 5–7 minutes. Drain and rinse with cold water, then set aside to drip in a sieve or colander.
Drizzle the mushrooms with a little olive oil and cook in the oven at 200ºC on grill/broil setting until cooked: about 10 minutes. You can also barbecue them!
Quarter lengthways and finely chop the cucumber. Finely chop the lettuce.
Divide the lettuce and cucumber between bowls and then add the vermicelli noodles.
Top with the mushrooms, pickled carrots and fresh herbs.
Apr 3, 2023
A fried rice packed full of flavour. It’s sure to be a crowd favourite!
Ingredients
300 g button mushrooms, half sliced; half kept whole
2 tbsp + 1 tsp vegetable oil
3 garlic cloves, finely chopped
1 tbsp fresh ginger, grated
6 spring onions, white & green, finely sliced, 1 tbsp reserved
½ brown onion, finely sliced
1 fresh chilli, sliced
4 eggs
4 cups day-old cooked rice (or microwave pouch rice)
1 tbsp frozen peas & carrots
2 tbsp Shaoxing rice wine
4 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
Directions
Break apart the day-old rice by rubbing the rice between your hands. Set aside until needed.
Heat 2 tbsp of vegetable oil in a large wok or deep frying pan over medium-high heat. Add the mushrooms. Cook for 5 minutes, then add the onion. Cook for a further 2 minutes. Now add the ginger & garlic. Stir and cook for another 2 minutes, then set aside.
Whisk the eggs together in a small bowl. Wipe down the wok, then heat 1 tsp of vegetable oil. Pour the eggs into the hot oil. Using a rubber spatula, push the eggs into the centre of the wok, folding over itself until just cooked through. Remove from the heat, then slice into bite-sized pieces.
If needed, add a little more vegetable oil to the wok. Add the rice, peas, corn & cooked mushrooms. Stir to combine, then add the rice wine. Simmer for 30 seconds until rice wine is evaporated, then add the oyster sauce, soy sauce & sesame oil. Toss to coat, then add the spring onions & egg. Keep gently mixing until everything is heated through and all the rice is an even colour.
Garnish with more spring onions & fresh chilli.
Jul 15, 2022
WARMING MUSHROOM RAMEN NOODLE SOUP
Ingredients
350 g cup mushrooms, sliced
250 g hard tofu, cubed
3 garlic cloves, minced
2 tbsp ginger, grated
1 tsp sesame seeds
3 tbsp soy sauce
1 tbsp Shaoxing wine
1200 ml good quality vegetable stock
1 tbsp white miso paste
250 g fresh ramen noodles
1 bunch baby Bok choy
Peanut oil for cooking
To serve:
Extra sesame seeds
2 scallions, finely chopped
Directions
Combine into a container with a lid, 1 tbsp ginger, 1 minced garlic clove, sesame seeds, 1 tbsp peanut oil, the Shaoxing wine and 2 tbsp soy sauce. Stir to combine, follow by adding the tofu cubes and sliced mushrooms. Stir to coat and set aside to marinate for a minimum of 30 minutes.
To make the broth; combine 1 tbsp of ginger and 2 garlic cloves into a large pot with a drizzle of peanut oil on medium to high heat. Sauté until fragrant, followed by adding the vegetable stock, miso paste and 2 tbsp soy sauce. Once the stock comes up to a simmer, turn the temperature down to a low simmer.
Heat a frying pan on high heat and add the marinated tofu and mushrooms in batches. Sauté while stirring until they are lightly crispy.
Add the Bok choy to the broth.
Cook the fresh ramen noodles to the pack’s instructions. Drain then divide between two bowls.
Spoon over the broth and the Bok choy followed by the mushrooms and tofu. Sprinkle over extra sesame seeds and the scallions.
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