Róisín Lawlor’s quick and spicy mushroom noodles

Serves: 4
Course: Dinner
  • For the sauce:
  • 3tbsp smooth peanut butter
  • 1tsp dark soy sauce
  • 1tsp sesame oil
  • 2tsp curry powder
  • Juice of half a lime
  • Pinch of sugar
  • Water
  • For the mushroom mince:
  • 300g chestnut mushrooms, finely diced
  • 2tsp Chinese five spice
  • 2 shallots, finely diced
  • 1 fresh red chilli, finely diced
  • 2cm ginger, diced
  • 1tbsp oil
  • 2tsp dark soy sauce
  • To serve:
  • Rice noodles
  • Scallions and chilli oil, to garnish

1. Begin by making the sauce. Add all the sauce ingredients to a bowl, slowly add water while stirring, until you reach a thick, creamy consistency. Set aside.

2. Next, prepare the mushroom mince. Put your finely diced mushrooms into a bowl, add the Chinese five spice and mix together and set aside.

3. Dice the shallots, ginger and chilli. Set aside.

4. Cook the noodles as per packet instructions.

5. When your noodles are on, cook the mushroom mince.

6. Heat oil in the pan. Add shallots, chilli and ginger to the oil and cook on medium heat until fragrant.

7. Add the seasoned mushrooms and dark soy sauce. Cook together, stirring occasionally until browned and slightly crispy. Once crumbly and crispy, remove from heat and set aside.

8. Plate up. Take the cooked noodles and toss in peanut sauce. Place noodles in serving bowls. Put the mushroom mix on top of the noodles. Sprinkle over the chopped scallions and add a dash of chilli oil.