Recipe for Mushroom Soya Pasta Noodles

Mushroom Soya Pasta Noodles (Satay flavour)

I'm forced to make this combination dish because no one at home likes mushrooms or soya nuggets, and only some like noodles or pasta. So if I'm going to make a dish that most or all others will avoid, I may as well use every hated ingredient at one go and enjoy the dish all by myself!

Ingredients:
1 tin of whole champignons (mushrooms)
1 cup of soya nuggets (e.g., Nutrela/Nutri Nuggets or some such)
1 cup of pasta shells
1 packet of noodles (e.g., Maggi)
1 small cup of green peas
5-6 cloves of garlic
1-2 chilli peppers (preferably Jalapeno)
Red chilli powder
1 bottle of Satay sauce
1 teaspoon mustard seeds
2-3 tablespoons of cooking oil (Grapeseed oil)

Procedure:
Boil the soya nuggets with a spoonful of salt and a spoonful of red chilli powder for about 10 minutes. Drain and set aside.

Boil the pasta with a spoonful of salt and a teaspoonful of oil for about 15 minutes. Drain under cold water for a couple of minutes and set aside.

Boil the noodles without tastemaker in 1 cup of water for about 10 minutes until no longer "wet", and set aside.

Steam the green peas in the microwave for 3-4 minutes using a steaming container and set aside.

Grind garlic and chilli peppers into a paste.
Heat grapeseed oil, pop mustard seeds into it and wait till they start to crackle.
Add garlic-chilli paste and saute for a couple of minutes.

Add champignons and stir for a while, allowing mushrooms to cook.

Add soya nuggets, pasta and noodles one after the other, stirring all the while.

Flavouring options:

Add Satay sauce to the mix, stir well for a few minutes, then serve. Serves 2-4. Satay sauce is a bit overpowering in its flavour, so although the result is quite delicious, the individual character of the ingredients is sadly suppressed. As a milder alternative to Satay sauce, add any masala or herb powder, with salt as required. In the latter case, some chopped spring onions (with stems) or coriander will provide a colourful garnish.