Advertisement

Ingredients

For the sauce

To serve

  • 40g roasted peanuts
  • 1 baby cucumber, cut into matchsticks

Method

  • STEP 1

    Preheat the oven to 200°C/180°C fan/gas 6. Line a baking sheet with baking parchment.

  • STEP 2

    Put the mushrooms in a mixing bowl, add the olive oil, soy sauce, garlic and maple syrup and toss to combine. Spread evenly over the baking sheet and bake for about 12 minutes, until crispy. Remove from the heat and set aside.

  • STEP 3

    Meanwhile, bring a pan of water to the boil and cook the spaghetti for about 10 minutes or until tender and cooked all the way through. About halfway through cooking, add 1 teaspoon of bicarbonate of soda at a time - the bicarbonate of soda will make the water bubble. Turn off the heat and let the spaghetti sit in the water for about 5-7 minutes, until doubled in thickness. Drain and place in a mixing bowl.

  • STEP 4

    Put all the sauce ingredients into a small jar or bowl; close the lid and shake vigorously, or whisk until smooth. Pour half of the sauce over the noodles and toss.

  • STEP 5

    Serve the noodles in bowls, topped with the crispy mushrooms, chopped peanuts, cucumber and a drizzle of the sauce.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.7 ratings
Advertisement
Advertisement
Advertisement