Chinese Noodle Broth
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 9 ozs wide, flat Noodles
- ½ Tbsp vegetable oil
- 3 onions (quartered)
- 3 carrots (roughly chopped)
- 3 sticks Celery (roughly chopped)
- 3 cloves garlic cloves
- 2 ozs freshly grated ginger (roughly chopped)
- 6 cups water
- 3 stalks Lemongrass (bruised)
- 3 red chili peppers (finely sliced)
- 4 Star anise
- 2 Tbsps light soy sauce
- 6 cilantro
- 4 ozs Enoki mushrooms
- 4 ozs white Mushrooms (sliced)
- 6 ozs shimeji Mushrooms
- 2 Limes (juice)
- ½ tsp salt
- To garnish
- 4 scallions (finely sliced lengthways)
Preparation steps
1.
Heat the oil in a large pan and add the onion, carrots, celery, garlic and ginger. Cook for 5 minutes until just golden.
2.
Add the water, lemongrass, chillies, star anise, soy sauce and coriander. Simmer gently for 55 minutes, to infuse the flavours.
3.
Cook the noodles according to the instructions on the packet.
4.
Strain the vegetable liquid through a sieve into a bowl. Reserve the sliced chillies and discard the rest.
5.
Return the liquid to the pan and bring to a simmer. Add all the mushrooms and cook for 2 minutes. Add the remaining ingredients and cook for a further 2 minutes.
6.
Adjust the seasoning if necessary and ladle into warm bowls with the cooked noodles. Garnish with spring onions and the reserved chillies.
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