Happy new year!
This is the first meal I’ve cooked in my new home and I hope it helps warm you up in January.
- 2tsp vegetable oil
- 80g white mushrooms, sliced
- 1 red chilli, deseeded and sliced
- 500ml chicken stock made with half a stock cube
- 1tbsp light soy sauce
- 1/2tsp ground ginger
- 2tsp balsamic vinegar
- 150g Singapore noodles
- Juice of half a lime, plus wedges to serve
- 2 spring onions, sliced
Heat the oil in a pan and cook the mushrooms until soft. Add the chilli and fry for a further minute.
Add the chicken stock, soy sauce, ginger and vinegar and bring to a simmer. Add the noodles and simmer for five minutes. Stir in the lime juice and serve straight away with the lime wedge and topped with spring onion.