It has been a while since my last post. Life has a way of demanding my time. So I return with renewed enthusiasm. What more could I ask for then a new and easy Ottolenghi recipe. His book Comfort, rings my bell, whets my appetite and propels me headlong into the kitchen.
Mushrooms are pulsed and sauteed. Finely minced ginger and garlic are sauteed till crisp. Asian flavors like soy, fish sauce and rice wine add umami. Noodles bathe in this flavor bursting sauce. Ottolenghi comes through yet again!
NOODLES WITH MUSHROOM SAUCE
Adapted from Comfort by Ottolenghi
Serves 4
1 lb Mushrooms, cleaned and quartered
3 Lo Mein Noodle nests OR 1/2 lb Chinese Noodles OR 2 Ramen packets
2 tablespoons Canola Oil
1 tablespoon minced Ginger
1 tablespoon minced Garlic
2 tablespoon Dark Soy Sauce
2 tablespoons Shaoxing Wine
1 teaspoon Chile Powder
1 tablespoon Fish Sauce
1 teaspoon Black Pepper Powder
1 teaspoon Honey
1/2 cup Water or Chicken Stock
2 Scallions, finely sliced
1 Lime
Bring a large pot of water to boil.
Add noodles and cook till done. Cooking time depends on the type of noodle you use. Drain and rinse in cold water. Keep aside.
Pulse mushrooms in a food processor until finely chopped. Ten pulses should do the trick.
Heat 1 tablespoon canola oil in a nonstick pan.
Add mushrooms and saute till all the moisture has evaporated.
Push mushrooms to one side and add remaining oil to pan.
Saute minced ginger and garlic in this oil till crispy.
Add chile powder to ginger garlic and mix well with mushrooms.
Spoon in soy sauce , Shaoxing wine, fish sauce, honey and black pepper.
Simmer for 3-4 minutes. Add water to thin out the sauce.
Mix noodles into the sauce.
Squeeze juice of lime over noodles.
Garnish with scallions and serve hot.
