Noodle rosti layered with mushrooms

Yield: 1 servings

Measure Ingredient
100 grams Egg noodles
1 large Cultivated brown mushroom
2 \N Cloves garlic; smashed
1 tablespoon Soy sauce
1 tablespoon Honey
¼ \N Beef stock cube
1 tablespoon Chopped chives
2 tablespoons Oil
1 \N Handful chopped coriander

Preheat the oven to 200c/400f.

1 Place the noodles in a pan of boiling water, remove from the heat and let sit for about 4-5 minutes until cooked.

2 Heat 1 tbsp oil in a griddle pan and chargrill the mushroom. Add the garlic cloves and transfer the pan to the oven for 8-10 minutes. Heat the remaining oil in a frying pan, and spread the cooked noodles in the base of the pan. Turn the rosti over after 3-4 minutes.

3 When both sides are golden brown, remove from the pan and cut into wedges. In a small pan put the honey, soy sauce, 100ml boiling water and beef stock cube. Reduce by half and add the chives.

4 To serve, slice the mushroom and layer up with the rosti wedges. Drizzle over the soy glaze, and sprinkle with the coriander.

Converted by MC_Buster.

Per serving: 706 Calories (kcal); 31g Total Fat; (39% calories from fat); 15g Protein; 92g Carbohydrate; 95mg Cholesterol; 1052mg Sodium Food Exchanges: 4½ Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 ½ Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.

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