Noodles in Vegetable Broth

Ingredients

3-4 lts boiling water, no salt (to cook noodles)
1.5 lts boiling water, with salt (for the vegetable broth)
12 dried shiitake mushrooms, pre-soaked in 250mls of hot water
250g dried wheat noodles or 500g fresh noodles
8 florets fresh broccoli, stems peeled, cut into 2-3 pieces
8 florets fresh cauliflower, stems peeled, cut into 2-3 pieces
1 large or 2 small heads of bok choy, washed with leaves separated

Seasoning
3 spring onions, finely chopped
4 tsp sesame oil
2 tsp sugar
2 tsp sichuan salt and pepper powder

Method

Bring water for noodles and for vegetables to a rolling boil in separate pots.

Drain mushrooms, reserve the water and cut each mushroom in half.

Add the mushroom soaking water to the pot for boiling the vegetables.

Boil the noodles and cook until done, about 20 minutes for dried noodles (check the label for dried noodles) or 30 seconds for fresh noodles. As when boiling spaghetti, it is best to check if they are done.

Drain the cooked noodles into a colander. Divide the cooked noodles into four serving bowls, then blend the seasonings with the noodles using chopsticks or a fork and spoon.

Add the mushrooms to the boiling salted water and simmer for 10 minutes, then add the broccoli and cauliflower, simmer for 2 more minutes, then add the bok choy leaves, simmer for 1 more minute, then turn off the heat.

In each of the four individual noodle bowls , sprinkle 1/4 of the chopped spring onions, 1 tsp sesame oil, 1/2 tsp sugar and 1/2 tsp Sichuan pepper - salt powder (adjust to individual taste).

With a slotted spoon or chopsticks, distribute the cooked vegetables evenly over the four bowls of noodles, then ladle enough broth from the pot to fill up each bowl. Serve.

(Serves : 4)