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All recipes are deliciously vegan.

Crispy Noodle Cakes with Shiitake Mushrooms

gluten free
wheat free
2 spoon difficulty rating

20-30 minutes

Serves: 2

Crispy Noodle Cakes with Shiitake Mushrooms

A simple light meal that is fragrant and aromatic. If you can't get hold of fresh shiitake mushrooms (sold in larger  branches of good supermarkets or greengrocers) use field or chestnut mushooms instead - but the shiitakes have a distinctive taste!

Gluten-free if rice noodles and tamari (wheat-free soya sauce) are used.

Picture courtesy of cthuliz.com - this version has added carrots and kale, so gives an idea of the recipe's versatility.

Ingredients: 

  • 125g/4oz thin noodles
  • 1 tbsp shoyu or tamari soy sauce plus a little salt
  • 1-2 tbsp toasted sesame oil

For the vegetables

  • 125g/4oz fresh shiitake mushrooms, wiped and stems trimmed if necessary
  • 300g/10oz bok choy (pak choi), chopped
  • 4 tsp toasted sesame oil
  • 1 garlic clove, finely sliced
  • 1 tsp cornflour
  • 2 tbsp teriyaki sauce, shoyu or tamari soy sauce
  • Salt
  • 1½ teaspoons red chilli sauce or purée
  • ½ teaspoon water

Method: 

1. Put noodles into a saucepan of rapidly boiling water and cook for about 3 minutes, or according to the packet instructions, until al dente. Drain well, add soy sauce and a little salt to taste

2. Heat 1 tsp of sesame oil in a large frying pan, preferably non-stick. Add half the noodles, forming them into a flat, oval cake, slightly less than 1cm/½inch thick. Push to one side of the pan to make room for another similar cake.

3. Cook over a moderate heat for 4-5 minutes, until the undersides are a deep golden brown, then turn them with a fish slice and cook the other side, adding a little more oil if necessary. They will take a good 4 minutes to get really crisp.

4. Meanwhile, stir-fry vegetables. Heat 3 tsp of oil in a large saucepan or wok and add garlic. Cook for 30 seconds, then add mushrooms. Stir-fry over a moderately high heat for 3 minutes, until beginning to soften, then add bok choy and stir-fry for a further 3-4 minutes, until it is wilted and tender but still crisp.

5. Mix cornflour with teriyaki or soy sauce and add to pan; cook for 1-2 minutes to thicken. Taste and add a little salt if necessary.

6. Mix chilli sauce or purée with water. Arrange a noodle cake and half the vegetables on each plate; put drops of chilli-water mixture around edge, then serve immediately.

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