The Next Best Thing to Being at the Festival!
It’s the end of June and that means one thing and one thing only: Glastonbury!!!!! And no festival would be complete without my Glastonbury ‘Magic Mushroom’ Noodles (magic because they taste good – if you want any of those kind of mushrooms, you’ll need to do your own foraging…) So whether you are lucky enough to be at the heart of the transcendental lay lines in your reproduction VW Camper – you trendy wendys – or commiserating that you didn’t manage to get tickets this year and watching the fun and frolics at home on TV, this spicy combo will have you raving along in no time.
Here’s how to make it – oh, and the quantities provide enough sustenance for 4 generous portions by the way, but then if there are leftovers you can always fry them into makeshift patties with a bit of egg in the morning… because at Glastonbury anything goes.
Ingredients
- 2 tablespoons oil (let’s not be fussy here, any will do… did you even remember to pack it?!)
- 3 tablespoons spring onions or shallots or heck, even regular onions – just finely chop them
- 4 tablespoons Thai Green curry paste
- 1 kg of a variety of mushrooms (I especially recommend Shitake mushrooms as they are gorgeously ‘meaty’ and give great flavour and texture to this dish)
400 ml coconut milk
3 tablespoons coriander
1 tablespoon fish sauce
300 g red pepper
500 ml veggie stock
250 ml boiling water
1 1/2 packs egg noodles (use your judgement but these usually come as 4 ‘nests’ per packet and 1 ‘nest’ is plenty for 1 person)
- Heat the oil in a large frying pan. Add the spring onions/shallots/onions and let them do their thing for a minute or two before adding in the curry paste.
- Now add the mushrooms, coconut milk, stock (including the 250ml boiling water), fish sauce and peppers. Let it all simmer for at least 10 minutes so all the flavours get to know one another.
- While that’s happening cook your egg noodles. Most take just 5 minutes in a pan of boiling water.
- Drain the noodles and add them to the spicy mushroom mix. Make sure all the noodles are covered, sprinkle on the coriander and serve.
The smell will be so intoxicating that you will soon have ‘punters’ queuing up outside your tent thinking you have opened a noodle bar…
