Takeaway-style mushrooms & 'egg'
- Preparation and cooking time
- Prep:
- Cook:
- Serves 2
Skip to ingredients
- 150g shiitake mushrooms
- 1tsp olive oil
- 2tsp soy sauceor tamari
- 2 garlic clovesfinely chopped
- 1tsp maple syrup
- 200g spaghetti
- 2tsp bicarbonate of soda
For the sauce
- 3tbsp soy sauceor tamari
- 2tbsp sesame oil
- 1tbsp smooth peanut butter
- 2tsp rice vinegar
- 2tsp sugar
- 1tbsp grated fresh ginger
- 1tsp chilli flakes
To serve
- 40g roasted peanuts
- 1 baby cucumbercut into matchsticks
Nutrition: per serving
- kcal626
- fat19g
- saturates3g
- carbs94g
- sugars17g
- fibre7g
- protein17g
- salt4.16g
Method
step 1
Preheat the oven to 200°C/180°C fan/gas 6. Line a baking sheet with baking parchment.
step 2
Put the mushrooms in a mixing bowl, add the olive oil, soy sauce, garlic and maple syrup and toss to combine. Spread evenly over the baking sheet and bake for about 12 minutes, until crispy. Remove from the heat and set aside.
step 3
Meanwhile, bring a pan of water to the boil and cook the spaghetti for about 10 minutes or until tender and cooked all the way through. About halfway through cooking, add 1 teaspoon of bicarbonate of soda at a time - the bicarbonate of soda will make the water bubble. Turn off the heat and let the spaghetti sit in the water for about 5-7 minutes, until doubled in thickness. Drain and place in a mixing bowl.
step 4
Put all the sauce ingredients into a small jar or bowl; close the lid and shake vigorously, or whisk until smooth. Pour half of the sauce over the noodles and toss.
step 5
Serve the noodles in bowls, topped with the crispy mushrooms, chopped peanuts, cucumber and a drizzle of the sauce.
