Green Noodles

Spring has been generous this year, and our hens have certainly been pulling their weight. This simple bowl brings together soft-boiled eggs with silky rice noodles, foraged mushrooms, fresh herbs, and a warming miso broth. Finished with a spoonful of chilli crisp and plenty of fennel fronds, it's comforting, nourishing, and full of the flavours of the season.

Serves 2

Ingredients:

• Eggs, 4 say thank you to the hens please.
• Radish tops, blanched for 1 minute.
• Dried mushrooms,  Duncan (Forager) we love ❤️ you.
• Fennel fronds and coriander, picked.
• Vermicelli rice noodles, 1 square per person.
• Chili crisp, as much as you can handle.

Method:

1. Our hens eggs are a bit smaller than supermarket eggs so they take only 6 minutes of boiling to have a runny centre.
2. In general for a normal sized egg we would go for 6 and a half minutes, but the eggs have to start room temp and the water has to be boiling.
3. If you start with water straight from the tap and whack the gas on high its roughly 10 minutes.
4. Boil your noodles for 2 minutes then strain and wash with cold water, (this will get the excess starch off and prevent them congealing into a sticky noodle brick 🧱).
5. Rehydrate your dried mushrooms in hot water then mix in your miso.
6. Assemble all your ingredients into a bowl as beautifully as you have patience for then pour over the broth. Especially recommend the fennel fronds, they have such a pointy aniseed kick.
7. Ladle on the chilli crisp.