These days I am trying to do bit more vegetarian dishes as according to Hans I make too much chicken dishes and he thinks I should make more vegetarian dishes, not that I don't like making veggie dishes just that finidng something all of us love is another matter.
For example if I had made this dish when Shyama is home she would not like it as she is not a huge fan of mushroom there was a time when she didn't eat even a small piece of mushroom but that has changed she eats few but a dish with only mushroom well that is a big No for her.
And hans is opposite he loves mushroom in any form and I am nuteral,
You all know how much I love wagamama noodle dishes. And the idea of this dish came when I saw another wagamama dish in the book.
Theough it is not same, I just made the dish according to what we like at home and I must say both Hans and I loved it.
And the dish is so light , they you will be like did you had you lunch :-)
200 gm soba noodles
3 tbsp vegetable oil
1 red chillie finley sliced
2 tbsp of grated ginger
250 gm of variety of mushroom slices ( You must use a variety that really gives the dish a wonderful taste)
1/2 tsp salt ( just take care as there is salt in the soup and in soysauce)
600 ml chicken broth ( I used my spicy chines broth , except I didn't add so much chillies whne i made the broth for this dish - Recipe here )
4 spring onion sliced
2 sprigs of corriander
Cook the Noodles according to the instruction in the packet, drain , refresh under cool water and divide between 2 bowls.
Heat a wok over a medium heat intill completly hot and almost smoking and add the vegetable oil.
Add the sliced red chilli and grated ginger and stir fry for 20 seconds, then add all the mushrooms.
Season with salt and stir fry for 2 - 3 minutes.
Divide the mushrooms over the noodles in the 2 bowls, then laddle the soup . Scatter with spring onions and corriander leaves and enjoy the delicious soup.