Asian noodle stew with mushrooms
This Asian noodle stew with mushrooms and cashews is quick, flavorful, and wonderfully creamy – perfect for uncomplicated everyday cooking. The small noodles cook directly in the aromatic broth, and together with mushrooms, zucchini, ginger, and soy sauce, create a hearty stew that's ready in just about 15 minutes.
- garlic clove / garlic cloves
- Shallot / Shallots
- Ginger
- Champignon / Champignons (braun)
- Zucchini (yellow)
- Pak Choi
- olive oil
- Chicken broth (or vegetable broth)
- Pasta (e.g., orzo or kritharaki)
- Salt
- Pfeffer
- Cashewkern / Cashewkerne
- Spring onion / spring onions
- Peel the garlic clove and the shallot, remove any hard parts from the ginger, and chop everything finely. Clean and halve the mushrooms.
- Halve the zucchini lengthwise, remove the soft seeds with a spoon, and then slice the zucchini. Cut the pak choi into large pieces.
- Heat the olive oil in a deep pan and briefly fry the garlic, ginger and shallot in it.
- Add the mushrooms and sauté them over high heat until they are lightly browned. Then add the zucchini and sauté them briefly as well.
- Deglaze the vegetables with the broth and bring everything to a boil.
- Add the noodles and bok choy and cook the stew for about 8–9 minutes, stirring occasionally, until the noodles are al dente. Season with salt and pepper.
- Roughly chop the cashew nuts and slice the spring onion into fine rings.
- Divide the stew among bowls and serve with cashews and spring onions. Sprinkle with chili if desired.
Prepare the vegetables
Peel the garlic clove and the shallot, remove any tough bits from the ginger, and finely chop everything. Clean and halve the mushrooms. Halve the zucchini lengthwise, remove the soft seeds with a spoon, and then slice the zucchini. Cut the bok choy into large pieces.
Heat the olive oil in a deep pan and briefly sauté the garlic, ginger, and shallot. Add the mushrooms and sauté over high heat until lightly browned. Add the zucchini and sauté briefly as well. Deglaze the vegetables with the broth and bring to a boil. Add the noodles and bok choy and simmer the stew, stirring occasionally, for about 8–9 minutes, or until the noodles are tender but still firm to the bite. Season with salt and pepper.
