Noodles with Mushroom Bolognese
Mushrooms are the perfect way to enjoy and pair up with your favourite pasta dish. But wait! What about noodles instead? Soft, smooth noodles paired with a thick red sauce and lots of mushrooms is the ultimate pairing! Don’t believe me? Try it! Isn't it appealing that noodles take only a few minutes to cook which make them the perfect quick mid week meal? Even better is that this meal requires only a handful of ingredients yet it is packed with flavour and it is especially perfect as a Meat Free Monday, and plant based meal.
An important part of this meal is the garnish. It's really important that you garnish with thai basil (not Italian basil) and a few slices of red chillies. This makes the meal even more flavourful and authentic. I know I am raving on about it but it truly was a bowl of yumminess.
If you are in Australia, I have used two types of noodles. For my husband and son I used Chang’s long life noodles. The long life noodles are not gluten free so if you are after gluten free noodles then use Chang's pad thai rice noodles (which is what I used for my daughter). Both noodle varieties go so well with this Mushroom Bolognese because it gives it a light and flavourful texture. With the Long Life Noodles however, I cooked them longer than the 3 minutes (instead a total of 6 minutes) because it plumps them up creating a creamier noodle (my husband said it was the best noodles he had ever eaten due to their smooth and creamy texture). If you are overseas then I would suggest Flat Rice Noodles for a gluten free option and Udon, Ramen or Egg Noodles as a wheat based option.
As always, if you make this please tag me as I love seeing all your photos of my recipe recreations and don’t forget to follow along on Instagram, Facebook and Pinterest!
250-300g packet of noodles of choice
2 tbs sesame oil
1 large carrot, diced
1 celery stick, diced
4 cloves garlic, minced
3 tbs soy sauce
400g can diced tomatoes
400g brown mushrooms, diced
Thai basil leaves
Fresh red chilli
In a wok place sesame oil, carrot, celery and garlic. Sauté for 3 minutes.
Add mushrooms and further sauté for 2 minutes.
Add tomatoes, soy sauce, pepper and optional chilli slices. Simmer for 10 minutes over low heat.
In the mean time boil noodles and drain, reserving half a cup of noodles water.
Add noodles to mushroom bolognese along with the noodles water. Toss to combine. Divide between 4 bowls and garnish with thai basil. Enjoy!