F O R A C O M F O R T I N G W E E K N I G H T D I N N E R . . .
It feels as though it’s been forever since I shared a recipe. In fact, I’m going to go back and check exactly how long it’s been…
Six weeks! It’s been six weeks! And as for the last time I posted a savoury recipe, well, it’s been *months*. But I’m back in the kitchen today, making up one of my all-time favourite quick dinnertime recipes.
Given that Jason and I eat some variation on this noodle dish at least once a fortnight, and also seeing as this years old recipe for teriyaki noodles remains my most viewed recipe post to date, I figured it was probably time to do a little noodle update!
This meal is total comfort food for me, without having any of the normal indulgences (cheese, butter, chocolate…) of the comfort food that I usually reach for.
Instead, its comforting qualities come from the deep, earthy flavours of tahini and dark soy, from the soft, savoury chestnut mushrooms, and, most importantly, from its ability to be eaten just with a fork.
It’s that last point that’s most important to me, really. Because if you ask me, comfort food just *has* to be eaten from a bowl, using only a fork or spoon (or in this case, perhaps a pair of chopsticks), whilst sitting curled up on the sofa with the curtains drawn shut and a blanket tucked over your feet.
And you know? These noodles tick every box…
1/4 cup dark soy sauce
1/2 lemon, juiced
1 crushed clove of garlic
1 tbsp soft brown sugar
250g chestnut mushrooms
150g noodles (I used wholewheat here, but tend to use rice noodles most frequently)
150g sugarsnap peas
- In a large bowl, combine the soy sauce, lemon juice, crushed garlic, sugar, and tahini. Don’t worry if the mixture becomes grainy at this point- it’ll amalgamate later on.
- Finely slice the mushrooms, and then add them to the marinade. Use your hands to massage the marinade into the mushrooms, and then leave them to infuse for 15 minutes or so.
- Add a splash of sesame oil to a large frying pan, and cook the mushrooms (in their sauce) for 3 or 4 minutes, until the mushrooms are just soft. Meanwhile, boil the noodles in salted water until cooked, and then drain thoroughly.
- Add the cooked and drained noodles to the mushrooms, and toss to combine over a low heat.
- Serve into two bowls, and top with a handful of finely sliced raw sugarsnap peas, for crunch and sweetness.