Gourmet Glow’s Chicken, Mushroom & Sea Buckthorn Noodles

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 2 - 4

Here's is my iteration for the me that is approaching 40. Looks sophisticated but its roots are firmly planted in an 80s snack pot……

300g Noodles, egg or wheat are fine
20g Dried Shitake Mushrooms
1 litre Chicken Stock
3 tbsp Shaoxing Rice Wine
3 tbsp Soy Sauce
1 tsp Caster Sugar
400g Mixed Mushrooms, torn
1 tsp Rapeseed Oil
2 Cloves Garlic, minced
1 tbsp Sea Buckthorn Powder
4 Eggs, Medium Boiled
Leftover Roast Chicken
Sesame Oil, Roasted Sesame & Peanuts to serve

Heat the chicken stock and pour over the dried Mushrooms. Set aside to soak for 20 minutes.

Meanwhile, cook the noodles according to the instructions on the pack, drain and coat in a little sesame oil, divide between 4 bowls.

Add the rapeseed oil to a pan and fry the mushrooms, without turning until beginning to caramelise, flip and repeat on the other side. Add the garlic and cook for 30 seconds before adding the rice wine, soy and sugar.

Drain the soaking mushrooms and pour the liquid over the cooked mushroom mix, scraping to deglaze the pan.

Chop the dried mushrooms roughly and add them too. Add the cooked chicken to heat through.

Remove the broth from the heat and add the sea buckthorn. Taste, it should be salty, aromatic with a sour tang.

Adjust the seasoning as liked and ladle over the noodles, dividing the solids equally, garnish with the eggs, seeds and nuts and extra sesame oil if liked.

Check out Gourmet Glow on Instagram

Share this Recipe:

Gourmet Glow’s Chicken, Mushroom & Sea Buckthorn Noodles

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 2 - 4

Here's is my iteration for the me that is approaching 40. Looks sophisticated but its roots are firmly planted in an 80s snack pot……

Method

Heat the chicken stock and pour over the dried Mushrooms. Set aside to soak for 20 minutes.

Meanwhile, cook the noodles according to the instructions on the pack, drain and coat in a little sesame oil, divide between 4 bowls.

Add the rapeseed oil to a pan and fry the mushrooms, without turning until beginning to caramelise, flip and repeat on the other side. Add the garlic and cook for 30 seconds before adding the rice wine, soy and sugar.

Drain the soaking mushrooms and pour the liquid over the cooked mushroom mix, scraping to deglaze the pan.

Chop the dried mushrooms roughly and add them too. Add the cooked chicken to heat through.

Remove the broth from the heat and add the sea buckthorn. Taste, it should be salty, aromatic with a sour tang.

Adjust the seasoning as liked and ladle over the noodles, dividing the solids equally, garnish with the eggs, seeds and nuts and extra sesame oil if liked.

Check out Gourmet Glow on Instagram

Share this Recipe:

Ingredients

300g Noodles, egg or wheat are fine
20g Dried Shitake Mushrooms
1 litre Chicken Stock
3 tbsp Shaoxing Rice Wine
3 tbsp Soy Sauce
1 tsp Caster Sugar
400g Mixed Mushrooms, torn
1 tsp Rapeseed Oil
2 Cloves Garlic, minced
1 tbsp Sea Buckthorn Powder
4 Eggs, Medium Boiled
Leftover Roast Chicken
Sesame Oil, Roasted Sesame & Peanuts to serve