750 ml water for broth + more for preparing noodles
2 tbsp lemongrass infused oil / 2 tbsp coconut oil + juice from ½-1 lime
1 red onion
4 garlic cloves
1 inch fresh ginger root
A generous pinch of hot chilli flakes
1-2 tsp vegetable stock powder / 1 stock cube
150 g chestnut mushrooms
4-5 savoy cabbage leaves
1 tbsp or more of tamari/liquid aminos (gluten free alternatives to soy sauce)
180 g brown/black rice noodles
Fill your kettle with water and bring to a boil.
Meanwhile cut onion in half and slice thinly, chop garlic and ginger finely.
Add oil to a large pot over medium heat and add onion, garlic and ginger, cook for 3-4 min mixing often.
Place another pot over high heat, fill with water and add noodles.
Clean and chop mushrooms into half inch pieces and rinse and chop cabbage leaves into 1 inch squares.
Add mushrooms and cabbage to pot and cook for another 4-5 min.
Keep a look out as the noodles can be cooked quickly. When they are ready drain them and rinse under cold water and set aside.
Add 750 ml of the boiled water to the large pot, add stock powder/cube and tamari/liquid aminos – let cook for another 5-8 min.
When the broth is fragrant and cabbage tender add noodles until they are heated up, then take off heat and serve!
All words and images by Malin - founder of Good Eatings Blog