Pan Noodle Bangkok
Pan noodles, mushrooms, chili and sesame
Chef and creative innovator.
- 200 g pan noodles
- 1 tbsp rapeseed oil
- ½ tsp salt
- Pour the oil into the pan and fry the frozen pan noodles for approx. 5 min.Season with salt.
- 1 onion
- 3 garlic cloves
- 1 carrot
- ½-1 red chili
- 100 g mushrooms, e.g. shiitake mushrooms
- 2 tbsp rapeseed oil
- 3 tbsp soy sauce
- 2 tbsp dark sesame sauce
- 3 tbsp lemon or lime juice
- pinch of salt
- ½ -1 pot fresh coriander
- 3 tbsp sesame seeds
Peel and slice the onion and garlic. Peel and thinly slice the carrot.
Slice the mushrooms. Halve the chili. Remove the seeds if you wish and then chop the chili finely.
Heat the oil in a pan and add the onion. Fry for a couple of minutes and then add the carrot, garlic, chili, and mushrooms. Fry for a few minutes.
Add the fried pan noodles and fry for a few minutes.
Take the pan off the heat and season with soy sauce, dark sesame oil, lemon juice, finely chopped coriander, and sesame seeds.
Rooty Pan Noodle is healthy and easy to prepare, plus you’re saving the planet on the side. We have created an all-round good side dish that turns any main meal into something special. Pan Noodle can be used in a hearty Pad Thai or a fresh veggie stir fry. You can do anything with Pan Noodle.
If you swap your wheat noodles for potato – the northern superfood – you’re also doing the environment a favour. Potato yields are four times larger than wheat yields grown on the same amount of farmland. What you eat matters!
Why do things the hard way when it’s so easy to make eco-friendly food? Rooty Pan Noodle – Join The Kind SideRooty Pan Noodle Ingredients