{"id":486,"date":"2016-10-18T07:57:45","date_gmt":"2016-10-18T07:57:45","guid":{"rendered":"https:\/\/greenrabbitkitchen.com\/?p=486"},"modified":"2017-02-28T10:09:36","modified_gmt":"2017-02-28T10:09:36","slug":"shitake-mushroom-rice-noodle-asian-style-soup","status":"publish","type":"post","link":"https:\/\/greenrabbitkitchen.com\/?p=486","title":{"rendered":"Shitake Mushroom \/ Rice Noodle \/ Asian Style Soup"},"content":{"rendered":"

Welcome back to you all. Who is looking for simple, quick and easy<\/p>\n

dish? I have to be honest with you guys, I\u2019ve been extremely busy lately<\/p>\n

and haven\u2019t had a time to cook, play and create and bring to the life my<\/p>\n

ideas\u2026 I have managed to put together this really nice dish. It looks very<\/p>\n

basic, but trust me, it\u2019s soooo yummy!<\/p>\n

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 <\/p>\n

Recipe:<\/strong><\/p>\n

125g shitake mushroom<\/p>\n

150g courgette (zucchini)<\/p>\n

100g spring onion<\/p>\n

3 cloves of garlic<\/p>\n

1 pepper (I used red)<\/p>\n

10g fresh ginger<\/p>\n

1 red chilli pepper<\/p>\n

1 tbsp. onion black seeds<\/p>\n

50g sugar snap<\/p>\n

150g pak choi<\/p>\n

100 g organic brown rice noodle<\/p>\n

1500ml water with vegetable stock<\/p>\n

1 \u00bd tbsp soya sauce<\/p>\n

50 g fresh coriander<\/p>\n

salt & pepper<\/p>\n

\"dscf2881\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

Method:<\/strong><\/p>\n

Cut off both ends of the sweet potato, wash in cold water and cut into<\/p>\n

nice size wedges. Place the wedges on the baking tray, add Chinese<\/p>\n

spices with a bit of cooking olive oil and put into the preheated oven<\/p>\n

(180oC) for 20 minutes, or till soft. Then add tofu till it is hot and<\/p>\n

warmed up. While the sweet potato and tofu are in the oven, chop pak<\/p>\n

choi or cut it into halves and blanch in boiling water for 1 to 2 minutes.<\/p>\n

Make the sauce by mixing the yogurt with harrisa spices mix and serve<\/p>\n

with wedges.<\/p>\n

Enjoy!<\/p>\n

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