A new riff and variation made by Chef Matthew Dolan, based off a recipe made earlier by Chef Petteri Luoto for Noodelist

Yield: 2 servings

Ingredients:

1 package of Noodelist Vegan Lemongrass Chicken’ish (includes dried noodles and soup broth packet)

1 cup of unsweetened coconut milk

Neutral cooking oil

Salt

Pepper 

Fresh Vegetables:

¼ cup shiitake mushrooms (equates to 40 grams/1.41 ounces)

⅓ cup snap peas (30 g/1.05 oz)

⅓ cup napa cabbage (30 g/1.05 oz)

1 tablespoon of scallions (15 g/0.53 oz)

Wild Gulf Prawns or Tofu

¼ pound of peeled and deveined wild prawns (100 g/3.52 oz) 

Or 

¼ pound of firm tofu

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1 teaspoon Sichimi Togarashi (Japanese Pepper blend) (5 g/0.17 oz) (can be substituted with cayenne or black pepper)

Fresh spice mix:

2 tablespoons of soy sauce     (30 g/ 1 oz)

2 teaspoons of shallot onion  (10 g/0.35 oz)

½ a bunch of fresh cilantro, picked leaves (30 g/1 oz)

Zest of 2 limes 

Juice of 1 lime (20 g/0.70 oz)

2 teaspoons of chopped lemongrass  (10 g/0.34 oz)

2 teaspoons grated ginger  (10 g/0.34 oz)

¾ teaspoon minced garlic (4 g/0.14 oz)

¾ teaspoon sesame oil (4 g/0.14 oz)

1 teaspoon fresh mint  (6 g/0.2 oz)

½ teaspoon green chili “chile serrano” - without seeds! (2 g/0.1 oz)

Pinches of salt and pepper 

Directions:

1. For the prawns:

Remove shells from prawns, and remove the vein that runs along the back of each prawn. Discard and rinse anything string-like or black. Season gently with salt and half of the Sichimi togarashi spice. Next, on high heat, bring a frying pan or wok till it is hot, add 2 Tablespoons of neutral cooking oil, and once the oil begins to smoke a bit, place the seasoned prawns in the pan. Mix them around in the pan for 2 minutes and remove from the oil. Turn the heat off the pan and place it aside – you will use it again. The prawns should only be partially cooked.  Once they are cool, cut into ½ inch (1.5 cm) sized pieces and set aside.   

2. Create the fresh spice mix.

Chop shallots, lemongrass, chile serrano (green chili), mint, and cilantro.  Reserve half of the cilantro for garnishing at the end.

Grate the ginger and garlic glove. 

Grate the zest of 2 limes and press the juice of 1 lime.

Combine all of the above in a bowl, then add soy sauce and sesame oil. Gently mix.

3. Prepare the fresh vegetables.

Remove the mushroom stems and slice thinly. Saute them in the same pan you cooked the prawns, adding a pinch of salt and pepper.  When nicely browned, place in a bowl and discard the pan.

Cut sugar snap peas in half.

Thinly slice the napa cabbage.

Cut the scallions into small pieces.

Add 2 cups (or 0.5 liter) of water to a saucepan. Add the packet Noodelist Vegan Lemongrass Chicken’ish soup base. Bring to a boil.

Add the mushrooms and sugar snaps to the gently boiling broth for a minute. Remove the veggies after a minute and set aside.

Do not pour out the broth!

4. Prepare Noodelist noodles.

Add one package of dried Noodelist green noodles to the boiling broth. Gently boil for two minutes. Remove noodles from the broth. Do not pour out the broth!

5. Get ready to wok.

Heat wok over high heat.

Pour in the oil.

Add napa cabbage and scallions to the wok, stir for a minute.

Add mushrooms and sugar snap peas, turn the vegetables for a moment.

Add Fresh Spice mix.

Add unsweetened coconut milk.

Add diced and partially cooked prawns.

Cook for 3 minutes.

Add Noodelist noodles and broth.

Stir quickly.

Serve immediately in bowls, and garnish with long branches of cilantro on top.

Bon Appétit

Wine pairing recommendation

Kung Fu Girl, Riesling