Julie Macleod, Masterchef 2014 contestant and fellow Scottish food blogger was kind enough to share the recipe for her ‘Big Fat Noodle’ and Shiitake Mushroom Broth with us. We spotted the photo of this dish on Instagram and instantly knew that we would love it.
Using flat noodles, Julie has created a broth that is comforting, packed with flavour and healthy. Julie’s mother is Malaysian has taught Julie not only how to cook, but how to fill every dish with love. Great cooking doesn’t have to be difficult, and although the young chef excelled on Masterchef, many of the recipes that she shares are simple, honest meals that can be made at home.
“So of course ‘big fat noodles’ may not be the correct term for these, indeed they are actually called ‘flat rice noodles’. They’re perfect for many things, like stir fry’s and in particular a Malay dish called ‘Char Kuay Teow’. But for today we’re using them in this sumptuous broth of squidgy noodles and smoky Shiitake mushrooms. This is so ridiculously easy to whip up it can definitely become a week day staple and also holds up well for taking lunch boxes to work. If you don’t have certain ingredients at hand swap it for whatever you’ve got in the fridge there’s no technicalities to this dish. It’s one of those little bowls of goodness for when your body feels like it needs a little nourishment – a hug in a bowl they tend to call it.” – Julie Macleod
- 250g Flat Rice Noodles (cooked)
- 150g Dried Shiitake Mushrooms (or any other kind of dried mushroom)
- 2 Red Chillies
- A few leaves of Pak Choi
- Thumb Sized Piece of Ginger
- 1 Lime
- Fish Sauce (a few dashes)
- 1 tsp Light Soy Sauce
- 2 Tbsp Siracha Sauce
- 6 Spring Onions
- 500ml Chicken Stock
- Vegetable Oil
- Begin by soaking the dried shiitake mushrooms in a bowl with half a teaspoon of salt and boiled water. Use about 250ml of water and leave for about 15 minutes. This is going to be a wonderful part of the dish and will create fresh, natural mushroom stock and add a smoky flavour to the broth.
- Now finely dice the ginger and chop the spring onion stalks and chillies (reduce the amount of chillies you use if you prefer it not to be spicy), in a pot put a dash of vegetable oil and fry off the ginger, chillies and spring onion until soft and fragrant.
- Now add in all of the chicken stock, soy sauce, Sriracha chilli sauce and squeeze the juice of one lime into the broth. Allow this to bubble away for a few minutes. Now drain the stock from the shiitake mushrooms and add to the broth. Allow this to bubble away on a medium heat for about 10 minutes to intensify the flavours. Add salt and white pepper to your taste.
- Chop up the shiitake mushrooms and add to the broth after simmering it. The heat from the broth will heat up the flat rice noodles and pak choi so just add this to serving bowls as required so they remain nice and fresh.
- Finish off with any chilli sauce of your choice and enjoy slurping!