Using BamNut Milk in this recipe, it is more nutritious than using regular milk or cream! Vegetarian friendly.
Recipe and image courtesy of WhatIF Foods
Prep Time
3 minutesCooking Time
12 minutesServings
1Rating
/rating_off.png "1 Star")
Loading...| 1 BamNut Noodle cake | |
| 6 sliced mushrooms | |
| 1/2 tbsp cooking oil | |
| 1.5 cups vegetable broth | |
| 1 handful of fresh spinach | |
| 1/2 cup BamNut M?ILK |
Using BamNut Milk in this recipe, it is more nutritious than using regular milk or cream! Vegetarian friendly. Recipe and image courtesy of WhatIF Foods
| 1. | Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark and all the moisture in the bottom of the pot has evaporated. |
| 2. | Add the vegetable broth, turn up the heat to medium-high and bring the broth up to a boil. Once boiling, add the BamNut Noodles (without the seasoning packet) to the broth. Cook the noodles in the boiling broth for about 3 minutes, or until tender. |
| 3. | Turn the heat off, add a heaping handful of fresh spinach, and stir until the spinach is wilted (about 30 seconds). Pour the BamNut M?ILK into the pot and stir to combine. |
| 4. | Serve the Creamy Mushroom Noodles as-is or with garnishes such as green onion or chilli garlic sauce. |
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