Mushroom vermicelli in soy

Vermicelli rice noodles cook super fast, so its a great staple to have in your pantry for busy weeknights. This one is fragrant and bursting with flavour.

Mushroom vermicelli in soy Credit: Kitti Gould

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 60 ml (¼ cup) vegetable oil
• 1 brown onion, thinly sliced
• 2 garlic cloves, minced
• 2 cm piece ginger, peeled and finely sliced
• 1 lemongrass stalk, bruised and cut into 5 cm pieces
• 300 g large button mushrooms, quartered
• 60 ml (¼ cup) vegetable stock
• 60 ml (¼ cup) soy sauce
• 250 g vermicelli rice noodles
• 1 bunch bok choy, quartered lengthways
• 1 long red chilli, thinly sliced to serve

Instructions

1. Heat the oil in a large shallow, heavy – based frying pan over high heat. Cook the onion for 2 - 3 minutes or until soft.
2. Add the garlic, ginger, lemongrass and mushrooms and stir for another 2 - 3 minutes or until fragrant.
3. Add the stock and soy sauce and bring to the boil. Add the noodles and stir until softened in the sauce. Add the bok choy and cook for another minute or until just wilted.
4. Divide between serving bowls and serve scattered with chilli.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Ready In 10

Watch The Full Episode Here

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Watch The Full Episode Here

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