Super Green Noodle Soup With Mangetout, Baby Sweetcorn, Oyster Mushrooms & Gochugaru Sesame Sprinkle

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Boil your kettle, then take out a large frying pan and two saucepans. 

STEP 2

Add about a tablespoon of olive oil or sesame oil to a large frying pan on medium heat. Pull apart or slice the oyster mushrooms around 0.5cm thick. Add the mushrooms to the frying pan and cook until starting to brown, around 5 minutes. Add the baby corn and fry for a further 3 minutes. Add the mangetout and fry for an additional 2-3 minutes or until tender but al dente. Season well with a dash of soy (or salt if you don't have any) and some black pepper.

STEP 3

Place your saucepan over a medium heat, pour boiling water into the pan from your kettle and add the flat rice noodles (two nests / 130g for two people). Cook for 4-5 minutes, then drain the noodles. Rinse the noodles to stop them sticking together.

STEP 3

Pour the super green broth into your other saucepan along with 200ml of water and heat until piping hot.

STEP 4

To serve, pour the super green broth into bowls and dish out the oyster mushrooms, mangetout and baby corn. Sprinkle over the sesame chilli sprinkle and enjoy!