Recipes

This recipe was originally for a soup but I used more noodles and less Vegetable stock and I could carry the noodles in a lunch box to office. Easy to make and yummy to taste.

15 g dried Chinese mushrooms or 125 g field or chestnut mushrooms
(I used field mushrooms)
1.5 litre fresh vegetable stock (I used vegetable broth by Pacific natural foods)
125 g thread egg noodles
2 tsp sunflower oil
2 garlic cloves, crushed
1 inch piece ginger, shredded finely
1/2 tsp mushroom ketchup
1 tsp light soy sauce
125 g beansprouts
fresh coriander (cilantro) leaves to garnish

1. If you are using dried Chinese mushrooms then soak them in 300 ml of vegetable stock for at least 30 minutes. Slice the mushrooms.

2. Cook the noodles in a saucepan of boiling water for 2-3 minutes. Drain, rinse and drain again. Set aside until required.

3. Heat the oil over a high heat in a wok or large, heavy frying pan. Add the garlic and ginger, stirring. Add the mushrooms and cook over a high heat for 2 minutes stirring well.

4. Add the remaining vegetable stock with the reserved hot stock and bring to the boil. Add the mushroom ketchup and soy sauce.

5. Stir in the beansprouts and cook until tender.

6. Add noodles, cook for a minute, garnish and serve.

1 cup all-purpose flour
1 tablespoon sugar
2 tablespoons sesame oil
1 tablespoon white wine vinegar (I used some other vinegar that was available)
1 1/4 ounces dried shiitake or other drieed mushrooms
2/3 cup boiling water
6 ounces fresh crimini mushrooms
bunch of scallions, sliced
2 tablespoons soy sauce
5 cups vegetable stock
1/2 small red chile, thinly sliced
1 inch piece ginger root, grated
2 garlic cloves, thinly sliced
2 tablespoons dry sherry - (I didn't use it)
Peanut oil for brushing
3 ounces chinese thin egg noodles
3 cups shredded bok choy (or spinach)

1. Mix flour, sugar, sesame oil, and vinegar with enough warm water to make a firm dough, and knead lightly. Chill for 30 minutes.

2. Soak the dried mushrooms in the boiling water for 10 minutes, drain, reserving the liquid. Place half the mushrooms in a food processor with two-thirds of the crimini mushrooms, half the scallions, and 1 tablespoon of the soy sauce and blend to a paste.

3. On a lightly floured surface, roll out the dough very thinly into a 12 inch square. Trim and cut into sixteen 3 inch squares. Spoon a little mushroom paste into the middle of each. Bring one corner diagonally over the filling and seal the edges to form little triangles.

4. Bring the stock and mushroom liquid to a boil in the bottom of a steamer. Add the remaining mushrooms and the scallions, soy sauce, chile, ginger, garlic and sherry.

5. Oil a steaming rack and arrange the wontons in a single layer. Cover and steam for 10 minutes. Add the noodles and bok choy to the soup. Turn the wontons and cook 3 to 5 minutes longer, until tender.

6. Serve the soup and noodles in bowls, topped with the steamed wontons.