Vermicelli Noodles with Coconut Rendang Broth, Shiitake Mushrooms and Homemade Chilli Oil
I feel like now that Halloween is here and November is approaching, pretty much everyone right now has a cold - but this recipe is the perfect remedy. Nothing compares to noodles in a freshly made broth, packed with nutrients and goodness. Made with a touch of Indonesian rendang paste, the coconut based broth has hints of ginger and garlic - combined with the homemade chilli oil it is bound to clear your head and get you on the mend.
Serves 4
Ingredients:
Vegetable stock:
100g onion
1 bulb of garlic
2 bay leaves
100g celery
15g chillis
15g ginger
100g carrots
Water to cover
Chilli Oil:
7g chinese five spice
7g hot paprika
7g chilli powder
15g chilli flakes
7g cumin
7g sugar
5g salt
250ml sunflower, vegetable or avocado oil
Coconut Broth:
10g coconut oil
25g tahini
15g rendang paste
10g soy sauce
200ml coconut milk
Vegetable stock as needed
Garnish:
400g vermicelli noodles
4 bok choy
400g mixed shiitake mushrooms
Method:
To start, for the vegetable stock, cut an onion in half with the skin on and repeat with the garlic clove. Add these to a large pot along with the celery, carrots, chilli, ginger and bay leaves. Cover with water and leave to simmer for two hours.
Meanwhile, make the chilli oil. Take all of the ground spices, sugar and salt and add them to a heatproof bowl. Heat the neutral oil to around 200°C, then pour over the ground spices. Mix everything together then add to a jar and leave to cool.
Once the stock is ready, strain it and then begin the coconut broth. Add the coconut oil to a large pan on a medium/low heat, then add the tahini and the rendang paste. Add a splash of soy sauce then combine everything together well. Add the coconut milk in inclusions, then add vegetable stock until the broth reaches the desired consistency. Taste and season with salt and pepper.
Bring some water to boil in another pot, and cook the vermicelli noodles and bok choy until soft.
Meanwhile, sauté the shiitake mushrooms in olive oil and season with salt and pepper.
To plate, add the vermicelli noodles to the base of your favourite bowl. Ladle in the coconut broth and top with the bok choy, mushrooms, and a generous drizzle of the chilli oil.