Chinese Noodle Salad

Ingredients

• 400 g Chinese egg noodles
• 200 g shiitake mushrooms
• 200 g bean sprouts
• 1 bunch scallions
• 200 g pak choi
• 1 tbsp oil
• 2 cloves garlic (finely chopped)
• 1 tsp ginger (freshly grated)
• 200 ml poultry broth
• 1 bunch Thai basil (roughly chopped)
• 3 tbsp light soy sauce
• ground chili peppers

Instructions

1. 1.

   Cook noodles according to package instructions until al dente.

2. 2.

   Clean mushrooms and tear or slice into strips.

3. 3.

   Wash bean sprouts, trim ends. Blanch in salted water for 3-4 minutes, then shock in cold water and cut into pieces.

4. 4.

   Wash scallions, trim ends and cut into rings.

5. 5.

   Wash pak choi, trim ends and cut into strips.

6. 6.

   Heat oil and sauté mushrooms with bean sprouts, garlic and ginger. Add scallions and pak choi and continue sautéing. Pour in broth and simmer for about 2 minutes until liquid nearly evaporates. Add noodles and basil, season with soy sauce and chili. Plate the Chinese noodle salad and serve.