Shiitake Mushroom Noodles with Chilli Broccoli
This immunity-boosting Shiitake mushroom noodle dish is rich in active compounds that can support human health, these are called polysaccharides. They are large sugar related molecules which do not get used in the body like sugar normally would, instead the polysaccharides in mushrooms, called beta glucans, have
been shown to support the immune system’s response to viral and bacterial infection. Broccoli and chilli are both great sources of Vitamin C, which we know plays a key role in our immune system by stimulating the production and activity of white blood cells.
- 400g Shiitake Mushrooms
- 150g of egg noodles
- 3 cloves of garlic
- 150g tenderstem broccoli
- 3 tablespoons of white sesame seeds
- 1 tablespoon of black sesame seeds
- 3 tablespoons of kicap manis
- Cut the mushrooms in half and dry fry in a large non-stick frying pan on a medium to high heat for 5 minutes, moving them around the pan until you smell a deep nutty scent.
- Cook the noodles in a large saucepan of boiling water for the time directed on the packet of noodles chosen, drain, saving a large mug of the noodle water.
- Meanwhile, wash and slice in half, 150g of tenderstem broccoli, add them to a frying pan with a little coconut oil and finely chopped red
chilli. Fry high but keep them moving around the pan so that they don’t catch and burn, they are best eaten with a good bit of bite!
- Crush the garlic and add to the mushrooms with a glug of olive
oil for a further 2 minutes. Now add the reserved water, kicap manis and sesame seeds to the noodles, followed by the mushrooms, making sure everything is well coated and serve in a large bowl, topped with black sesame seeds.