This recipe for Lemongrass, Ginger and Shiitake Noodles has got it all.
A tasty and fragrant broth, chewy shiitake mushrooms, slippery slurpy noodles and crunchy fresh veg in all colours of the rainbow!
All about this Lemongrass Noodle dish
- perfect for when you want a lot of flavour but not a lot of bite from hot spices
- nourishing and comforting all at once
- anti-inflammatory ingredients such as ginger and turmeric
- the perfect noodle to liquid ratio – lots of noodles and not drowning in liquid
- way better than takeout – no dodgy ingredients
- adaptable to pretty much any diet and preferences
- change up the noodles, the protein and veg. just keep the flavour paste as is and play around with the rest
- suitable for most diets and preferences – eg. gluten free, Paleo, dairy free, vegan, vegetarian
It’s easy to make Lemongrass, Ginger and Shiitake Noodles
Full details are below, here is a handy summary:
- Start by making the paste in a blender
- Prep your protein and vegetables
- Briefly fry off the paste in a saute pan or stockpot
- Add some of the remaining ingredients – bring to a boil then reduce to a simmer
- Cook the noodles in a separate saucepan
- Gradually add other ingredients
- Once the protein and pumpkin are both cooked, add the last ingredients and you are ready to serve!
Pro-tips for making these lemongrass noodles
- make the flavour paste the day before for a weeknight meal or make it earlier in the day for a weekend dinner
- if you plan to have some of the dish as leftovers, don’t add all of the cabbage, but store it separately because it can discolour the tofu if stored together
- if you are using any seafood (such as firm white fish or prawns), add these towards the end of the process to avoid overcooking. Don’t add them when ingredients such as tofu or chicken would be added.
Equipment needed to make Lemongrass, Ginger and Shiitake Noodles
No special equipment is needed to make this recipe – most kitchens will have these kitchen essentials:
- blender or mini food processor
- large saute pan or stockpot
- chopping board and knives
- measuring cups and spoons
- digital scales (mostly to measure the noodles, but you can guess)
Suitable for many diets: vegan, vegetarian, Paleo, keto
- 1 lemongrass stalk, white part only
- 3 teaspoons finely grated ginger (use a 2.5cm/1 inch piece or a little more)
- 3 medium-large kaffir lime leaves, stems removed and chopped roughly
- 1 teaspoon turmeric powder
- 1 medium/large shallot, peeled and roughly chopped
- 2/3 cup coconut cream (155g)
- 2 teaspoons fine sea salt
- 1/4 teaspoon white pepper
- 450g protein, cut in to bite sized pieces – eg. firm/extra firm tofu, sliced chicken thighs, firm white fish or large raw prawns/shrimp
- 200g Kent Pumpkin, peeled, deseeded and chopped
- 8 medium-large shiitake mushrooms, sliced
- 1 red bell pepper/capsicum, diced
- 12 large snow peas, ends trimmed
- 2 cups finely shredded red cabbage
- 500mL/2 cups chicken stock or vegetable stock
- 500mL/2 cups water
- 1 tablespoon lime juice (juice of 1/2 large lime)
- 240g dry noodles (use zoodles or low carb noodles for keto)
- coriander leaves for garnish
- Prepare the paste – slice off the very bottom of the lemongrass stalk, peel off any dried-out layers, then bash the woody top end with a rolling pin to soften. Then slice in to thin rounds.
- Place the coconut cream, lemongrass and the rest of the ingredients for the paste in to a blender and blend for a few minutes. The leaves should now look like tiny green pieces. If need be, scrape the sides of the jug and blend again.
- Prepare the vegetables and protein as described.
- Heat the saute pan on medium-low heat and add the paste – cook for a minute or so until fragrant. Add the stock, water, mushrooms, pumpkin and protein (except seafood). Bring to a boil and then reduce the heat to a simmer.
- After 5 minutes of cooking, add the bell pepper. Keep an eye on the pumpkin to avoid overcooking. If using fish, add it now. If using prawns, add right at the end with the cabbage and snow peas.
- Cook the noodles as per packet instructions. If using zucchini noodles, it’s a good idea to salt them and let them sit a while in a colander in the sink to drain water. Add them right before serving.
- Once the pumpkin and protein is cooked (about 10 minutes total), add the snow peas, cabbage, lime juice and the noodles.
- Serve immediately with coriander garnish.
- Store any leftovers in the fridge for up to 3 days. Keep any cooked noodles separate to the liquid.