A light take on a Vietnamese pho packed with earthy, smoky mushrooms and fresh fragrant herbs. For more protein, this dish works well with the addition of tofu.
1 tablespoon vegetable oil
100g shiitake mushrooms, roughly chopped
100g button mushrooms, roughly chopped
1 tablespoon light soy sauce
1 tablespoon vegetarian oyster sauce or dark soy sauce
200g udon noodles
500ml vegetable stock
FOR THE STOCK BASE
2 teaspoons sriracha
2 teaspoons Amai Sauce (see below)
1 teaspoon light soy sauce
1 teaspoon malt vinegar
pinch of sugar
pinch of salt
FOR THE GARNISH
2 small handfuls of pea shoots
1 small handful of fresh mint
1 small handful of fresh coriander leaves
1 red chilli, deseeded and finely sliced
1. Heat the oil in a frying pan or wok, add the chopped mushroom mix and stir-fry for a minute. Add the light soy and vegetarian oyster sauces and continue to stir-fry for a further 2 minutes until cooked through.
2. Meanwhile, bring a saucepan of water to the boil and cook the noodles according to the packet instructions.
3. Place the stock base ingredients in a small saucepan over a low heat and bring to a simmer. Stir until the sugar and salt have dissolved. Once the liquid starts to reduce, add the vegetable stock and mix well.
4. Divide the drained noodles between 2 serving bowls and pour over the stock. Top with the cooked mushrooms and finish with a scattering of fresh pea shoots, mint, coriander and chilli.
AMAI SAUCE Place 3 tbsp caster sugar, 1 tbsp rice wine vinegar and 1 tablespoon malt vinegar in a small saucepan over a medium-low heat and stir until dissolved. Add 1 1/2 tbsp tomato ketchup and 2 tbsp tamarind concentrate and mix well, then stir in 1 tbsp light soy sauce, 1 tbsp dark soy sauce and a pinch of salt and bring back to the boil. Using a wooden spoon, skim away any impurities that rise to the surface. It might foam a little. Reduce the heat and simmer for 30 minutes until it becomes a sticky sauce.
Recipe extracted from Wagamama: Feed Your Soul, published by Kyle Books, priced £20.