Recipe: Rice noodles, mushrooms and soft-boiled egg
Decoration:
Ingredients · Servings 1
- 100g of rice noodles
- 1 drizzle of sesame oil
- 100g of fresh mushrooms
- 1 egg
- 1 tablespoon of sesame oil
- 1 tbsp of salted soy sauce (or gluten-free soy sauce)
- 1 tsp ground ginger (or a small piece of fresh ginger)
- 1 tsp blond sesame seeds
- 1 tsp of honey (or agave syrup)
- blond sesame seeds
- Parsley (or coriander)
Method · 20 min
- The noodles: Soak the rice noodles in plenty of warm water. Follow the package instructions and check for doneness; they should be soft but not mushy!
- Soft-boiled egg: Boil water in a saucepan and gently lower the egg into the water. Cook for 6 minutes. Immediately transfer the egg to a bowl of ice water to stop the cooking process.
- Mushrooms: Slice the mushrooms thinly. Sauté the slices in a hot pan with a drizzle of sesame oil.
- The sauce: Mix sesame oil, soy sauce, ground ginger (fresh or), sesame seeds and honey (or agave syrup).
- Drain the noodles when they are ready and transfer them to the pan with the mushrooms. Pour over the sauce and mix everything together. Sauté for a few minutes.
- Serve in a shallow bowl with sesame seeds, chopped parsley (or cilantro), and the soft-boiled egg cut in half. Enjoy with chopsticks, of course!;-) Bon appétit!
Euros € (1.41€/part)
