Japanese Knotweed Noodles is a modern British recipe for a classic vegetarian dish of instant noodles served with kimchi, edamame beans, japanese knotweed, soy sauce and shallot. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed Noodles.
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Just to show that Japanese knotweed is not just for savoury dishes, here's a Japanese-inspired savoury way of preparing and serving them.
Ingredients:
2 stalks japanese knotweed (about 30 cm tall), sliced crossways to make 1cm thick rounds
100g dried rice noodles
1 tbsp soy sauce
1 tbsp kimchi (I would suggests wild greens kimchi)
1 small shallot, finely diced
2 oyster mushrooms, diced
50g fresh Edamame (Soy) Beans
Some spring onions & shredded knotweed pickles
Method:
Place the noodles in a heat-proof jug and pour over 500-700ml boiling water so they're completely covered. Set aside for 5 mniutes to rehydrate.
Add a little oil to a frying pan. Place over medium heat and when hot add the mushrooms and onion. Fry for 3 minutes. Add in the noodles and their soaking liquid.
Bring to a simmer and cook for 2 minutes then add in all the remaining ingredients. Stir to mix and cook for 2 minutes until everything is hot.
Divide between two warmed plates, top with the spring onions and shredded knotweed pickles then serve.
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