Shimeji Mushroom Yakisoba
with Tender-Crisp Bok Choy & String Peas
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
Springy fresh Shanghai noodles show off a trio of energizing veggies. The star is shimeji mushrooms, cute as a button on slender stems, paired up with snappy string peas and bok choy. A sauce of ponzu, sweet soy and garlic blesses everything it touches.
We will send you:
- 1 Shallot (or onion)
- 150g Shimeji mushrooms
- 225g Bok choy tips
- 2 Garlic cloves
- 100g String peas (sugar snap peas or snow peas)
- 30ml Ponzu lime sauce
- 225g Fresh Shanghai noodles
- 30ml Sweet soy sauce
Contains: Soy, Sulphites, Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
7 g
Saturated Fat
1 g
Sodium
1130 mg
Total Carb
95 g
Sugars
21 g
Protein
18 g
Fibre
4 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the root ends of the bok choy; quarter lengthwise. Remove the bottom of the mushrooms; separate the mushrooms. Remove the stem ends of the string peas. Halve, peel and mince the shallot. Mince the garlic.
Start the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the mushrooms and sauté, 2 to 3 min., until beginning to brown. Add the shallot and garlic. Sauté, 2 to 3 min., until the mushrooms have browned; season with S&P.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Finish the vegetables
To the pan of mushrooms, add the bok choy, string peas, 2 tbsp water (double for 4 portions) and S&P. Sauté, partially covered, 3 to 4 min., until tender.
Combine the noodles
To the pan of vegetables, add the noodles, ponzu and soy sauce. Cook, stirring often, 1 to 2 min., until coated and combined.
Plate your dish
Divide the noodles between your bowls. Bon appétit!
