main | serves 2 | prep time 5 mins | cook time 15 mins
- 1 carton itsu miso mushroom brilliant'broth
- 160g dry rice noodles
- 2 baby pak choi, cut in half
- 100g shiitake mushrooms
- 1 red chilli
- 1 lime wedge
- 1 handful corriander leaves
Pour boiling water over the rice noodles, leave to stand for 10-15 mins [timing depends on thickness and size of noodles] and then drain.
Pan fry the shiitake mushrooms in a little bit of olive oil turning occasionally for 8-10 mins.
Steam the pak choi until tender [about 3-4 mins].
While everything is cooking, add a carton of miso mushroom brilliant’broth to a small saucepan and heat to a simmer.
Split the cooked noodles into two bowls and top with the shiitake and pak choi. Then pour over the simmering broth.
Finish with some finely chopped chilli, a handful of coriander and a wedge of lime.