Fennel seeds play a crucial role in making Pho, yet I must confess I never got to taste the vegetable itself until I moved to the Netherlands.

The seeds, combined with other herbs, are undeniably amazing. However, it took me years to truly appreciate the taste of the root and gradually fall in love with it.

After experimenting with various veggies, I discovered that I love the flavor of fennel slices cooked with fresh tomato and garlic the most.

The umami of tomato and the robust flavor of garlic work together to elevate the fennel.

If you’re in the mood for a simple, light, yet flavorful fennel dish, I highly recommend giving this recipe a try!

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Preptime: 10 MIN

Cook Time: 10 MIN

Total Time: 20 MIN

Servings: 2

Ingredients:

• 2 portions noodle of choice
• 1 fennel
• 2 tomatoes
• 3 cloves of garlic (or more)
• 1TB cooking oil
• 1 TB LKK mushroom sauce
• 1 TB light soy sauce
• water

Instructions:

1. Dice the tomatoes into small pieces
2. Slice the fennel into 1cm strips
3. Prepare the garlic however you like. I personally cut it into large slices so latter I can eat the whole piece
4. In a frying pan, heat up the cooking oil
5. When the oil is hot, add the garlic and fry it until fragrant
6. Add the fennel and fry until it's 80% soften
7. Then add the tomatoes and stirr thoroughly
8. Turn the heat lower to simmer until the tomatoes turn to a sauce
9. Add more water if needed
10. Season the veggie mixture with the mushroom sauce and soy sauce
11. Prepare the noodles according to the packaging
12. Add the cooked noodles to the pan and stirr well to let them absorb all the sauce
13. Garnish some spring onion on top when served.