CHEF’S TIP
“In case of celiac disease, use rice noodles and replace the soy sauce with Tamari“
| 300 g noodles | |
| 12 shiitake mushrooms | |
| 15 g chopped peanuts | |
| lime | |
| coriander | |
| 10 g dried mushrooms | |
| 2 onions | |
| 1 leek | |
| 3 cm ginger | |
| 1 carrot | |
| 1 star anise | |
| 1 clove | |
| 1 bay leaf | |
| soy sauce |
An option with contrasts
| 1. | Cut the leek, carrots, onions and ginger. Sauté the latter two ingredients in a pan. |
| 2. | Put all the ingredients, except for the soy sauce, in a pan with cold water and boil for an hour; set it aside for another hour, then strain and add the soy sauce. |
| 3. | Cook the noodles according to the package instructions. |
| 4. | Sauté the sliced shiitake mushrooms and chopped peanuts. |
| 5. | Pour the broth over the noodles in a bowl, and place on top the sautéed shiitake mushrooms, peanuts, coriander, and a slice of lemon for a sour taste. |