Spicy Noodles with Crunchy Vegetables Recipe

For the noodles, make sure to choose traditional ones that won't break during cooking: the pleasure of eating noodles also comes from those long endless strands that soak from the broth to our mouth!

Start by preparing the broth: cut the lemongrass into large pieces and then in half lengthwise to release as much aroma as possible. Peel the ginger and cut it into four pieces.

Steep the lemongrass, vegetable broth, miso paste, and ginger in hot water for about fifteen minutes.

For the more adventurous, you can also add a teaspoon of hot sauce to spice it up.

In the meantime, cut all the vegetables: slice the carrots into thin strips using a vegetable peeler. Cut the mushrooms into large pieces and the broccoli into small florets. Chop the cilantro and basil finely.

Add the vegetables: when you are ready to sit down to eat, add the noodles to the boiling broth. They cook very quickly. When one side of the block softens, turn it over.

When they start to fall apart, add the carrots, broccoli, and mushrooms. Mix to ensure the vegetables are well coated and let cook for 3 to 4 minutes so they remain crunchy.

Presentation: pour the noodles into your bowl. Add generous amounts of cilantro and basil. Then the lime.

And for the more adventurous, you can add a few final touches of Sriracha sauce.