2Scallions, white parts and green parts, finely sliced
350gButton Mushrooms, thinly sliced
1-2Carrot, julienned
2bell pepper, red or green, seeded and julienned
4tbspSoy Sauce
1cupBean Sprouts
1½cupShredded Cabbage, preferably green and purple mixed, although purple cabbage is a bit hard
¼cupCoriander, leaves picked and roughly chopped
1tbspFurikake, Japanese seasoning
150mlRice Vinegar, or better 75ml Rice Vinegar & 75ml Mirin
3stalks Lemongrass, only soft part, smashed
chilli Peppers, thinly sliced
2tbspGolden Caster Sugar
4leavesKaffir Lime
1tbspSesame oil
3tbspHoisin sauce
Instructions
Start with the sauce where we use a small saucepan placed on low heat and add all the rice vinegar (and mirin) along with the smashed lemongrass stalks, half the chilli peppers, golden sugar and kaffir lime leaves. Bring to a boil, and immediately remove from the heat, cover with a lid and allow for the flavours to come be infused for 10’. Then add the sesame oil and the hoisin sauce stir and keep aside.
In the meantime, bring a large pot filled with water to a boil and add the noodles. Cook according to package instructions, remove from the heat and keep aside in a bowl filled with water.
Place a large wok on high heat and add the rapeseed oil. Let it heat-up and toss in the garlic and the ginger. Sauté for less than a minute and add the mushrooms. Keep on sauteing on high fire for about 2’ and then add the carrots and the bell peppers. Sauté for 2’ more and add the bean sprouts with the cabbage. Toss well and then add the cooked noodles along with the noodles sauce and the scallions as well as the remaining chilli pepper. Toss well to combine and remove from the heat.
To serve we place the noodles to a bowl and add the coriander. Garnish with a bit of Furikake seasoning and place on top your choice of shrimps, chicken or beef fillet.