|1||brown onion soup — packet|
|1||fresh ginger — finely grated|
|30 g||exotic mushrooms|
|olive oil — for frying|
|400 g||instant noodles|
|150 g||young pumpkin leaves — thinly sliced|
|fresh coriander and chilli, to garnish|
Saute the mushrooms in a little olive oil for 5 minutes or until golden.
Mix ¼ cup of water to the KNORR Brown Onion to make a smooth paste, add the rest of the water.
Add the onion soup mix to the sauteed mushrooms and bring to the boil.
Add the noodles, pumpkin leaves and ginger to the broth and cook for 5 minutes or until the noodles are just tender.
Serve the noodles in bowls, topped with the pumpkin leaves and broth.
Garnish with the coriander and chilli.
In partnership with Knorr.