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.
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Every potato pancake recipe I know of has one simple ingredient. Yup......