Rice Noodle Bowl

Ingredients

• 40 g dried shiitake mushrooms
• 300 g rice noodles
• 2 young carrots (100 g each)
• 2 onions
• 250 g White cabbage
• Salt
• 120 g wheat flour type 1050
• 60 g potato starch
• 6 tbsp rapeseed oil (for frying)
• 100 ml Vegetable broth
• 100 ml light soy sauce
• 220 g frozen peas

Instructions

1. 1.

   Soak shiitake mushrooms in 400 ml hot water for about 30 minutes. Meanwhile, soak rice noodles in cold water for 5 minutes, drain and let them dry. Peel and roughly cube carrots and onions. Clean, rinse, dry white cabbage and cut into large pieces.

2. 2.

   Blend the vegetables finely in a blender, transfer to a bowl and knead with 1 tsp salt until liquid comes out. Mix in flour and 50 g potato starch. With wet hands form about 20 balls from the vegetable mixture and fry portions in hot rapeseed oil for 4–5 minutes until golden yellow. Remove with a slotted spoon and drain on kitchen paper.

3. 3.

   Drain mushrooms and squeeze out excess water, catching the liquid. Slice mushrooms into rounds. Stir remaining potato starch with some mushroom liquid. Bring the rest of the mushroom liquid with broth and soy sauce to a boil in a pot. Add the stirred starch and let everything simmer for 1 minute, then set aside.

4. 4.

   Bring plenty of water to a boil in a pot, salt it, and cook rice noodles and mushrooms for 3–4 minutes. Add peas, continue cooking 1–2 more minutes, then drain and divide among four bowls.

5. 5.

   Warm the vegetable balls in the sauce over medium heat for 3 minutes and distribute everything over the noodles and peas. Serve the rice noodle bowl.