Golden Turmeric Mushroom Noodles by @deliciouslyella

40 min

2 servings

🧄

2 cloves

Garlic

🫚

30 g

Ginger

🌶️

1

Red chilli

🫙

1 tsp

Coriander seeds

🌿

30 g

Coriander

🫒

2 tbsp

Olive oil

🧅

3

Shallots

🍄

200 g

Mixed mushrooms

🫙

1 tsp

Ground turmeric

🥥

400 ml

Coconut milk

🍲

400 ml

Vegetable stock

🫘

140 g

Firm tofu

🥬

100 g

Kale

🍜

150 g

Noodles

🌶️

1 pinch

Dried red chilli flakes

🧂

1 pinch

Flaky sea salt

⚫

1 pinch

Black pepper

  1. Place
    • Garlic
    • Ginger
    • Red chilli

    Place all of the spice paste ingredients (garlic, ginger, red chilli, coriander seeds, coriander and olive oil) in a mini-chopper or high-speed blender and blitz until you have a coarse paste.

  2. Warm
    • Olive oil
    • Garlic
    • Ginger

    Warm a large frying pan or sauté pan over medium-low heat, add the spice paste and cook for 8-10 minutes until fragrant.

  3. Add
    • Shallots
    • Mixed mushrooms
    • Ground turmeric

    Increase the heat to medium-high, add the shallots, mushrooms and turmeric, and cook for 5-10 minutes until softened and just golden.

  4. Stir
    • Coconut milk
    • Vegetable stock
    • Firm tofu

    Stir in the coconut milk, vegetable stock and tofu, then simmer for 10 minutes until reduced by about half.

  5. Place
    • Noodles

    Meanwhile, place the noodles in a large bowl, cover with boiling water and set aside to soften for 5 minutes.

  6. Drain
    • Noodles

    Drain the noodles and divide between bowls.

  7. Stir
    • Kale
    • Flaky sea salt

    Once the broth is ready, stir in the kale until wilted and season to taste.

  8. Ladle
    • Coriander
    • Dried red chilli flakes
    • Noodles

    Ladle the broth over the noodles, scatter over the remaining coriander and add a pinch of chilli flakes if using.

Golden Turmeric Mushroom Noodles by @deliciouslyella

40 min

2 servings

🧄

2 cloves

Garlic

🫚

30 g

Ginger

🌶️

1

Red chilli

🫙

1 tsp

Coriander seeds

🌿

30 g

Coriander

🫒

2 tbsp

Olive oil

🧅

3

Shallots

🍄

200 g

Mixed mushrooms

🫙

1 tsp

Ground turmeric

🥥

400 ml

Coconut milk

🍲

400 ml

Vegetable stock

🫘

140 g

Firm tofu

🥬

100 g

Kale

🍜

150 g

Noodles

🌶️

1 pinch

Dried red chilli flakes

🧂

1 pinch

Flaky sea salt

⚫

1 pinch

Black pepper

Preparation Steps

  1. Step 1/8

    Place all of the spice paste ingredients (garlic, ginger, red chilli, coriander seeds, coriander and olive oil) in a mini-chopper or high-speed blender and blitz until you have a coarse paste.

    🧄Garlic
    🫚Ginger
    🌶️Red chilli
    🫙Coriander seeds
    🌿Coriander
    🫒Olive oil

  2. Step 2/8

    Warm a large frying pan or sauté pan over medium-low heat, add the spice paste and cook for 8-10 minutes until fragrant.

    🫒Olive oil
    🧄Garlic
    🫚Ginger
    🌶️Red chilli
    🫙Coriander seeds
    🌿Coriander
    🍳Frying pan or sauté pan

  3. Step 3/8

    Increase the heat to medium-high, add the shallots, mushrooms and turmeric, and cook for 5-10 minutes until softened and just golden.

    🧅Shallots
    🍄Mixed mushrooms
    🫙Ground turmeric
    🍳Frying pan or sauté pan

  4. Step 4/8

    Stir in the coconut milk, vegetable stock and tofu, then simmer for 10 minutes until reduced by about half.

    🥥Coconut milk
    🍲Vegetable stock
    🫘Firm tofu
    🍳Frying pan or sauté pan

  5. Step 5/8

    Meanwhile, place the noodles in a large bowl, cover with boiling water and set aside to soften for 5 minutes.

    🍜Noodles
    🥣Large bowl

  6. Step 6/8

    Drain the noodles and divide between bowls.

    🍜Noodles
    🧺Colander

  7. Step 7/8

    Once the broth is ready, stir in the kale until wilted and season to taste.

    🥬Kale
    🧂Flaky sea salt
    ⚫Black pepper
    🍳Frying pan or sauté pan

  8. Step 8/8

    Ladle the broth over the noodles, scatter over the remaining coriander and add a pinch of chilli flakes if using.

    🌿Coriander
    🌶️Dried red chilli flakes
    🥄Ladle

Composition

Ingredients

Types

Vegetables, Spices, Oils, Fungi, Plant-based, Dairy Alternative, Condiments, Broth, Soy Products, Grains, Pasta

Ingredients

Garlic, Ginger, Red chilli, Coriander seeds, Coriander, Olive oil, Shallots, Mixed mushrooms, Ground turmeric, Coconut milk, Vegetable stock, Firm tofu, Kale, Noodles, Dried red chilli flakes, Flaky sea salt, Black pepper

Notes

Garlic (peeled and chopped, for the spice paste), Ginger (roughly chopped, for the spice paste), Red chilli (roughly chopped, for the spice paste), Coriander seeds (for the spice paste), Olive oil (for the spice paste), Shallots (finely sliced), Coconut milk (1 tin), Firm tofu (half a block, cut into 1cm cubes), Kale (roughly sliced, 2 handfuls), Noodles (2 servings, soba noodles used)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Sugar-Free

Calories

620 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 58g, Fat: 35g, Fiber: 8g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 980mg, Potassium: 700mg, Iron: 3.5mg, Calcium: 180mg, Magnesium: 90mg

Vitamins

Vitamin A: 350µg, Vitamin C: 45mg, Vitamin K: 220µg, Vitamin B6: 0.5mg, Folate: 60µg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Mini-chopper or blender bowl, Frying pan or sauté pan, Ladle, Large bowl, Colander, Knife, Cutting board

Appliances

Stove, Kettle

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday Dinner, Comfort Food, Cold Weather Meal

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Saucy, Silky

Flavors

Savory, Earthy, Umami, Spiced, Aromatic, Mildly Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,reheat gently on the stove or microwave until piping hot,noodles may absorb broth; add a splash of stock or water when reheating)