VEGGIE SOUP NOODLES 美味素菜汤面

INGREDIENTS

• 1 carrot
• 1 romaine red pepper
• 2 pak choi / choi sum
• 3-4 fresh shiitake mushrooms, kept whole
• 1 large red chilli, finely sliced into rings
• Handful coriander, picked & washed
• 75g bean sprouts
• 2 Spring onions

The Stock

• 1L vegetable stock
• ½ thumb sized piece ginger, finely sliced
• 2 garlic cloves, bashed
• 1 spring onion, roughly chopped
• 2 tbsp light soy sauce
• 1 tbsp vegetarian stir fry sauce
• 3-4 dried shiitake mushrooms

The Chilli Oil

• 1 tbsp gochugaru – Korean chilli flakes
• 1 teaspoon toasted sesame seeds
• ½ spring onion, finely sliced into rings
• 3-4 tbsp vegetable oil
• 2 tbsp light soy sauce

Method

• Mix the stock ingredients together in a wok or saucepan and bring to a boil. Turn down to a low heat and simmer for 20-30 minutes.
• Once the stock has been made, remove the dried shiitake mushrooms and finely slice them.
• Just before serving, re-heat the noodles in the stock for 30-60 seconds. Blanch the vegetables in the stock separately, starting with the harder vegetables first.
• For the chilli oil, mix the Korean chilli flakes, sesame seeds and spring onion in a heatproof bowl. Heat the vegetable oil until smoking hot, then set aside for 20-30 seconds before pouring over the mixture. Then pour the light soy sauce over the top.
• Serve your bowl of noodles topped with the mushrooms, and vegetables. Garnish with the chilli oil and fine slices of spring onion.

材料

• 1根胡萝卜
• 1个罗马红辣椒
• 2颗上海青/菜心
• 3-4个新鲜香菇，完整保存
• 1个大的红辣椒，切成圈
• 一根香菜，采摘并清洗
• 75克豆芽
• 2个葱

高汤

• 1L蔬菜高汤
• ½块拇指大小的姜，切成薄片
• 2瓣大蒜，捣碎
• 1个葱，大致切碎
• 2汤匙生抽
• 1汤匙素炒酱油
• 3-4个干香菇

辣椒油

• 1汤匙韩式杂酱–韩国辣椒粉
• 1茶匙香烤芝麻
• ½个葱，切成圈
• 3-4汤匙植物油
• 2汤匙生抽

方法

• 在锅或炖锅中将原料混合在一起，煮沸。转小火慢炖20-30分钟。
• 高汤做好后，取出干香菇，将其切成薄片。
• 上桌前，将面条放入高汤中重新加热30-60秒。将蔬菜分别放入高汤中，先从较硬的蔬菜开始。
• 辣椒油，将韩国辣椒片、芝麻和葱放入耐热碗中混合。将植物油加热至冒烟，然后放置20-30秒，然后倒入混合物。然后把生抽倒在上面。
• 端上一碗面条，上面撒上蘑菇和蔬菜。用辣椒油和细葱片装饰。