July 01, 2018
Comfort Food, Soups/Stews, Vegetables,
Mushrooms, Asian, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs, Vegan, Vegetarian more
Add toRecipe Book
Add toShopping List
"From our Saturday newspaper The Weekend West. Times are estimated."
In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce.
While the soup base comes to the boil, heat the oil in a frying pan and cook the mushrooms over a high heat for 2 to 3 minutes, until they turn golden and then add the spring onions and cook for 1 minute more, then set aside.
Once the soup base has come to the boil, add the noodles and cook for 4 minutes and then add the spinach and cook for 1 minute more until just wilted.
Stir in the mushrooms, spring onions and some seasoning and serve.
Looking for turkey leftover recipes? Everyone knows that after a wonderful Christmas...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....