About this recipe:A little marscarpone adds a luscious richness to Chinese noodles. With a little thyme, a few mushrooms and a sprinkle of pine nuts, a complete meal is born from a few cupboard ingredients.
50g pine nuts
1 tbsp sunflower oil
1 tbsp vegetable stock
4 sliced spring onions
350g thickly sliced mushrooms
250g fine dried Chinese egg noodles
1 tsp chopped fresh thyme
4 tbsp mascarpone
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Method Prep:10min › Cook:12min › Ready in:22min
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.
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.
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.
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.