Crispy Ginger Roasted Mushrooms with Noodles in a Turmeric Coconut Broth

Noodle Broth 900 x 600 Noodle Broth 900 x 600

By The Happy Pear

2 people 25 minutes 10 minutes


  • 1 handfull Baby Spinach
  • 250 g Chestnut Mushrooms
  • 1 pinch Chilli Flakes optional
  • 400 g Coconut Milk
  • 12 g Fresh Ginger
  • 1 clove Garlic
  • 1 tbsp Olive Oil
  • 85 g Scallions
  • 1 tbsp Sesame Oil
  • 1 tbsp Sesame Seeds
  • 2 tbsp Soy Sauce
  • 1 handfull The Happy Pear Sprouts
  • 0.5 tsp Turmeric
  • 400 ml Vegetable Stock
  • 150 g Wholewheat Noodles



Preheat the oven to 200°C. Chop the mushrooms into small pieces, peel and finely dice the garlic and ginger and finely slice half the bunch of scallions. In a baking tray, toss all together with 1 tablespoon of tamari or soy sauce, olive and sesame oil, turmeric and chilli flakes if using and roast in the oven for 15 minutes. While the mushrooms are roasting, it is time to make the broth. In a medium pot over medium heat add the stock, tin of coconut milk and 1 tablespoon of tamari or soy sauce and bring to a simmer.  

When the mushrooms are nearly cooked add the noodles to the broth for a few minutes until cooked, just before serving add the spinach and stir through to wilt. Remove the mushrooms from the oven and toss with the sesame seeds. Finely slice the remaining scallions. Divide the noodles and broth into bowls and top with the mushrooms, some chopped scallions, and some of The Happy Pear sprouts if you have any and enjoy! 

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