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Serves: 4
Ingredients | Qty | Prep |
For Broth: | | |
Stock | 8 cups | |
Noodles | 200 g | |
Soy sauce | 2 tbsp | |
Maple syrup | 1 tbsp | |
For Mushrooms: | | |
Oyster mushrooms | 200 g | tear to pieces |
Soy sauce | 4 tbsp | |
Water | 5 tbsp | |
Maple syrup | 2 tbsp | |
Carrot | 1 large | shredded |
Bean sprouts | large handful | |
Green onion | 1 bunch | finely sliced |
Red chili | 1 medium | finely sliced |
Sesame seeds | 1 - 2 tsp | toasted |
Method:
- Cook noodles in broth mixture (stock, soy sauce, maple syrup) until cooked
- Fry mushrooms in sauce until all the water evaporates
- Ladle noodle broth into bowls, add minced chili and top with cooked mushrooms
- Garnish with sliced toppings and serve hot
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