- 250 gr white mushrooms
- 150 gr Asian noodles (I used Dragon Blue medium noodles)
- sesame oil
- sesame seeds
- olive oil
- soy sauce
- Sea salt
- pepper
- onion
- half a chili
- 2 spring onion
- 1 big carrot
- 1 garlic clove
- Dry paprika
- Dry cayenne pepper
[Recipe for 3 portions. You can add fried tofu cubes or bambu or courgette or soy sprouts or whatever you like to this recipe. If you add more vegetables you get 4 portions with the same amount of noodles.]
Boil water (around 1 liter or more) and sprinkle salt in. When its boiling add 3 nests of asian noodles, or 150 gr.
Let it boil for some minutes but drain before they are fully cooked. After draining sprinkle with olive oil and sesame seeds to keep the noodles from sticking to each other.
I used a food processor but you can chop by hand if you don't have one. I used the slicer blade and sliced finely all the mushrooms, the carrot and the spring onions. I moved this mixture to another bowl and seasoned with salt, pepper, sprinkle cayenne pepper and paprika. Mix well.
In the same food processor bowl (no need to wash) and the chopper blade I chopped the onion, the garlic, the 1/2 chili and added half a tablespoon of olive oil until this is a paste.
In a wok heat 1 tablespoon of olive, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce. Throw in the onion paste from the food processor. Let the onion get slightly golden and throw in the mushroom mix. Let the carrots soften a little. Now throw in the noodle and carefully with 2 forks keep mixing everything so you don't end up with only noodles on your dish ;)
Remove from heat and serve. Sprinkle with sesame seeds for decoration.
