SuperValu Recipe Ideas | Quick and Easy Recipes

Crispy Ginger Roasted Mushrooms with Noodles in a Turmeric Coconut Broth

Crispy Ginger Roasted Mushrooms with Noodles in a Turmeric Coconut Broth

The Happy Pear

Recipe - SuperValu Online

Crispy Ginger Roasted Mushrooms with Noodles in a Turmeric Coconut Broth

Prep Time10 Minutes

Servings2

Cook Time25 Minutes

Ingredients

1 handfull Baby Spinach

250 g Chestnut Mushrooms

1 pinch Chilli Flakes optional

400 g Coconut Milk

12 g Fresh Ginger

1 clove Garlic

1 tbsp Olive Oil

85 g Scallions

1 tbsp Sesame Oil

1 tbsp Sesame Seeds

2 tbsp Soy Sauce

1 handfull The Happy Pear Sprouts

0.5 tsp Turmeric

400 ml Vegetable Stock

150 g Wholewheat Noodles

Directions

Preheat the oven to 200°C. Chop the mushrooms into small pieces, peel and finely dice the garlic and ginger and finely slice half the bunch of scallions. In a baking tray, toss all together with 1 tablespoon of tamari or soy sauce, olive and sesame oil, turmeric and chilli flakes if using and roast in the oven for 15 minutes. While the mushrooms are roasting, it is time to make the broth. In a medium pot over medium heat add the stock, tin of coconut milk and 1 tablespoon of tamari or soy sauce and bring to a simmer.
When the mushrooms are nearly cooked add the noodles to the broth for a few minutes until cooked, just before serving add the spinach and stir through to wilt. Remove the mushrooms from the oven and toss with the sesame seeds. Finely slice the remaining scallions. Divide the noodles and broth into bowls and top with the mushrooms, some chopped scallions, and some of The Happy Pear sprouts if you have any and enjoy!

10 minutes

Prep Time

25 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

1 handfull Baby Spinach

SuperValu Baby Spinach (200 g)

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€1.39€6.95/kg

250 g Chestnut Mushrooms

SuperValu Chestnut Mushrooms (200 g)

Add SuperValu Chestnut Mushrooms (200 g) to Favourites.Add SuperValu Chestnut Mushrooms (200 g) to Favourites.

€0.99€4.95/kg

1 pinch Chilli Flakes optional

Funky Soul Chilli Flakes (26 g)

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€0.75€28.85/kg

400 g Coconut Milk

SuperValu Coconut Milk (400 ml)

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€0.95€2.38/l

12 g Fresh Ginger

SuperValu Loose Ginger (1 kg)

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€5.59/kg€5.59/kg

1 clove Garlic

SuperValu Loose Garlic (1 Piece)

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€0.49

1 tbsp Olive Oil

SuperValu Olive Oil (1 L)

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€5.49€5.49/l

85 g Scallions

SuperValu Scallions Bunch (1 Piece)

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€0.89

1 tbsp Sesame Oil

Lakeshore Toasted Sesame Oil (250 ml)

Add Lakeshore Toasted Sesame Oil (250 ml) to Favourites.Add Lakeshore Toasted Sesame Oil (250 ml) to Favourites.

€4.99€19.96/l

1 tbsp Sesame Seeds

SuperValu Sesame Seeds (200 g)

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€1.19€5.95/kg

2 tbsp Soy Sauce

SuperValu Light Soy Sauce (150 ml)

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€0.90€6.00/l

1 handfull The Happy Pear Sprouts

SuperValu Brussel Sprouts (500 g)

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€1.69€3.38/kg

0.5 tsp Turmeric

Funky Soul Ground Turmeric (37 g)

Add Funky Soul Ground Turmeric (37 g) to Favourites.Add Funky Soul Ground Turmeric (37 g) to Favourites.

€0.89€24.05/kg

400 ml Vegetable Stock

Oxo Vegetable Stock Cubes 12 Pack (71 g)

Add Oxo Vegetable Stock Cubes 12 Pack (71 g) to Favourites.Add Oxo Vegetable Stock Cubes 12 Pack (71 g) to Favourites.

€2.79€39.30/kg

150 g Wholewheat Noodles

Blue Dragon Wholewheat 4 Nests Noodles (250 g)

Add Blue Dragon Wholewheat 4 Nests Noodles (250 g) to Favourites.Add Blue Dragon Wholewheat 4 Nests Noodles (250 g) to Favourites.

€2.19€8.76/kg

Recipe

Preheat the oven to 200°C. Chop the mushrooms into small pieces, peel and finely dice the garlic and ginger and finely slice half the bunch of scallions. In a baking tray, toss all together with 1 tablespoon of tamari or soy sauce, olive and sesame oil, turmeric and chilli flakes if using and roast in the oven for 15 minutes. While the mushrooms are roasting, it is time to make the broth. In a medium pot over medium heat add the stock, tin of coconut milk and 1 tablespoon of tamari or soy sauce and bring to a simmer.
When the mushrooms are nearly cooked add the noodles to the broth for a few minutes until cooked, just before serving add the spinach and stir through to wilt. Remove the mushrooms from the oven and toss with the sesame seeds. Finely slice the remaining scallions. Divide the noodles and broth into bowls and top with the mushrooms, some chopped scallions, and some of The Happy Pear sprouts if you have any and enjoy!