Crunchy Noodles
The peanuts and mung bean sprouts give this noodle soup a crunchy bite. The soy sauce and stock create a nice salty flavour, so be careful with extra seasoning.
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Ingredients
4 servings
500 g
100 g
350 g
4
3
200 g
Noodles
Mung bean sprouts
Chestnut mushrooms
Carrots
Spring onions
Peanuts
3 TBL sp
1 TBL sp
500 ml
ca. 30 g
Soy sauce
White wine vinegar
Stock (mushroom or veg)
Ginger
Prep
10 min
- Mince ginger
- Cut mushrooms into slices
- Cut carrots into slices
- Cut spring onion into rings
Cook
15 min
Sauté mushrooms
high heat ~2 min
Add ginger and carrots
reduce heat and simmer until moisture of the
mushrooms is gone ~5 min
Cook noodles in stock
Add soy sauce, vinegar and about 100 ml
from the stock in which the noodles cook
stir and bring to boil/simmer ~5 min
Add peanuts, mung bean sprouts,
spring onions
mix together ~2 min, season with salt and pepper
Add cooked noodles
This is a recipe from the Fork Ranger book
