Mascarpone mushroom noodles

Method
Prep:10min  ›  Cook:12min  ›  Ready in:22min 

1. Dry-fry 50g pine nuts in a large nonstick frying pan over a medium heat for 2 minutes or until golden. Remove from the pan and set aside.
2. Measure 1 tbsp sunflower oil and 1 tbsp vegetable stock or water into the pan. Add 4 sliced spring onions and 350g thickly sliced mushrooms. Cook gently for 7-8 minutes until the mushrooms are tender and the juices very concentrated.
3. Meanwhile, cook 250g fine dried Chinese egg noodles in boiling vegetable stock for 3 minutes or until just tender, then drain well. Stir 1 tsp chopped fresh thyme and 4 tbsp mascarpone into the mushrooms. Season. Add the noodles to the frying pan and mix well. Scatter with the toasted pine nuts and serve.

…perfect noodles

Most noodles usually take about 4 minutes to cook, and some need only to be soaked in hot water. To cook noodles, heat plenty of boiling water to a rolling boil. Add the noodles and, when the water returns to the boil, begin timing according to the pack instructions. Move the noodles gently once or twice with a fork during cooking to separate them. Drain.