| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 100 |
g |
Egg noodles |
| 1 |
lg |
Cultivated brown mushroom |
| 2 |
|
Cloves garlic; smashed |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Honey |
| 1/4 |
|
Beef stock cube |
| 1 |
tb |
Chopped chives |
| 2 |
tb |
Oil |
| 1 |
|
Handful chopped coriander |
INSTRUCTIONS
Preheat the oven to 200c/400f.
1 Place the noodles in a pan of boiling water, remove from the heat and let
sit for about 4-5 minutes until cooked.
2 Heat 1 tbsp oil in a griddle pan and chargrill the mushroom. Add the
garlic cloves and transfer the pan to the oven for 8-10 minutes. Heat the
remaining oil in a frying pan, and spread the cooked noodles in the base of
the pan. Turn the rosti over after 3-4 minutes.
3 When both sides are golden brown, remove from the pan and cut into
wedges. In a small pan put the honey, soy sauce, 100ml boiling water and
beef stock cube. Reduce by half and add the chives.
4 To serve, slice the mushroom and layer up with the rosti wedges. Drizzle
over the soy glaze, and sprinkle with the coriander.
Converted by MC_Buster.
Per serving: 706 Calories (kcal); 31g Total Fat; (39% calories from fat);
15g Protein; 92g Carbohydrate; 95mg Cholesterol; 1052mg Sodium Food
Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5
1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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