Takeaway-style mushrooms & ‘egg’

Mushrooms are the hero of this satisfying, sweet and salty dish, so if you’re craving ‘egg’ noodles, it’s so much better than ordering in. The secret is the bicarbonate of soda which magically combines with the starchy water to produce that distinctive egg-like flavour. To make the meal more substantial, top with crispy tofu or add more veg.

Prep:10 mins
Cook:20 mins
Serves 2

Nutrition per serving

kcal 626
fat 19g
saturates 3g
carbs 94g
sugars 0g
fibre 7g
protein 17g
salt 4.16g

Ingredients

150g shiitake mushrooms
1tsp olive oil
2tsp soy sauce or tamari
2 garlic cloves , finely chopped
1tsp maple syrup
200g spaghetti
2tsp bicarbonate of soda
3tbsp soy sauce , or tamari
2tbsp sesame oil
1tbsp smooth peanut butter
2tsp rice vinegar
2tsp sugar
1tbsp grated fresh ginger
1tsp chilli flakes
40g roasted peanuts
1 baby cucumber , cut into matchsticks

Method

Preheat the oven to 200°C/180°C fan/gas 6. Line a baking sheet with baking parchment.
Put the mushrooms in a mixing bowl, add the olive oil, soy sauce, garlic and maple syrup and toss to combine. Spread evenly over the baking sheet and bake for about 12 minutes, until crispy. Remove from the heat and set aside.
Meanwhile, bring a pan of water to the boil and cook the spaghetti for about 10 minutes or until tender and cooked all the way through. About halfway through cooking, add 1 teaspoon of bicarbonate of soda at a time - the bicarbonate of soda will make the water bubble. Turn off the heat and let the spaghetti sit in the water for about 5-7 minutes, until doubled in thickness. Drain and place in a mixing bowl.
Put all the sauce ingredients into a small jar or bowl; close the lid and shake vigorously, or whisk until smooth. Pour half of the sauce over the noodles and toss.
Serve the noodles in bowls, topped with the crispy mushrooms, chopped peanuts, cucumber and a drizzle of the sauce.