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Ben and Mike make a delicious vegetarian noodle dish made from wild mushrooms, and the guys contemplate what really makes a mushroom "wild".

Wild Mushroom Noodles


  • 125 milliliters vegetable stock

  • 4 tablespoons soy sauce

  • 300 grams tenderstem broccoli

  • 200 grams soya beans

  • 500 grams udon noodles, fresh

  • 2 tablespoons butter, stirred with a little warm water

  • 250 grams large shitake mushrooms

  • 400 milliliters sparkling water, kept ice cold

  • 1 handful(s) fresh coriander, chopped

  • 2 spring onions, sliced

  • 1 liter groundnut oil to fry

  • 2 onions

  • 1 chunk ginger

  • 2 cloves garlic

  • 2 red chillies

  • 250 grams mixed wild mushrooms

  • 200 grams plain flour

  • 1 tablespoon tomato purée

  • 250 milliliters red wine

  • 2 tablespoons mirin


  1. Peel then finely chop the onions, ginger and garlic. Deseed and chop the chillies. Take a handful of the mushrooms and roughly chop.

  2. Heat a shot of oil in a saucepan and chuck in half of the onions, garlic, ginger and chilli with the chopped mushrooms. Stir in a tablespoon of flour and the tomato purée.

  3. Pour in the red wine and let it bubble for a few minutes before adding the stock and 2 tablespoons of soy sauce. Simmer the broth for 20 minutes then strain.

  4. Prepare the wild mushrooms by cutting into bite-sized chunks. Blanch the broccoli for about 3 minutes in boiling salted water. Heat another glug of oil in a wok and chuck in the remaining wild mushrooms (not the shitakes), the soya beans and the blanched broccoli.

  5. Fry over a high heat for a few minutes, then add the other half of the onion, ginger, garlic and chilli. Chuck in the noodles and stir in the peanut butter and remaining soy sauce.

  6. Preheat a fryer to 180°C, or carefully heat some oil in a saucepan (never leave it unattended).

  7. Combine the sparkling water with the flour and a good pinch of salt. Dip the shitake mushrooms in the batter then place them in the fryer oil. Fry for 2-3 minutes until crisp and golden.

  8. Serve the noodles in a bowl with the crispy mushrooms on the side and a jug of the hot strained broth. Scatter the fresh coriander and sliced spring onions over everything and let people help themselves.

Wild Mushroom Noodles




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