Yes, this is my second mushroom recipe this week, but I had to use them up somehow. And yes, it has noodles in it, but this couldn’t be more different to the fettuccine with mushrooms dish if it tried. Although that’s not strictly true, it could be soup. Or a croissant.
This is a comforting as well as zingy meal. Sometimes we want that carby hit and a bowl of noodles is just the thing. This one seems almost healthy with all the basil.
I’ve used ‘chicken of the woods’ here. Its texture and meatiness is so like chicken it is perfect with noodles or in stir fries, especially as we all should cut down on our meat eating. Make sure you use it as freshly as possible, it starts to develop a slightly spongy texture if you keep it too long. If you can’t get hold of it, use tofu instead, or feel free to use chicken or prawns if you’re keen on the meat.
Ingredients (for two):
Rapeseed oil and chilli oil if you have it
2 cloves of garlic, finely sliced
2tbsp soy sauce
1tbsp fish sauce
2 red chillies, sliced plus more to finish if you like it hotter
1 thumb of galangal, grated (or ginger if you don’t have any)
200g chicken of the woods, thickly sliced
1/2 red onion, sliced
2 eggs, beaten
1 small turmeric root, grated
100g ‘sen leek’ noodles (folded rice noodles) – cooked
A large handful of holy basil leaves per person
Mix the soy, fish sauce and turmeric in a bowl.
Heat some oil in a wok and gently fry the galangal, garlic and onion. Turn the heat up and add the mushrooms. Season with a little salt and add some chilli oil. Fry until golden in parts and softened. Turn the heat back down.
Add the egg to the pan and scramble gently. Pour in the soy mix, chillies and noodles stir and add the water. Turn up the heat and heat through. Mix through loads of the Thai basil, add a drizzle of chilli oil and more chillies if you like it hot, which I do.