Another quick and easy lunch or dinner recipe. These creamy vegan noodles make a tasty and highly nutritious meal any day of the week.
INGREDIENTS ------------------
Serves 2
200 g guilin rice noodles or udon noodles
2 tbsp sesame oil
4 green onions, sliced; white and green parts separated
2 cloves garlic, crushed
5 cm fresh ginger root, peeled and finely grated
1 tsp chilli flakes
300 g mixed mushrooms (i.e. Oyster, Cremini & Shiitake)
1 tbsp coconut aminos or low-sodium tamari or soy sauce
150 g fresh spinach leaves
1 cup edamame beans, shelled
ca.150 ml starchy noodle water
Toppings / Garnish options
seaweed
cilantro
sesame seeds, toasted
drizzle of sesame oil
METHOD ---------------------
Cook rice noodles as per package instructions. Once cooked, drain (make sure to retain ca. 150 ml of the noodle water) and drizzle noodles with sesame oil to prevent sticking.
In a large wok / saucepan add sesame oil over medium heat. Add white parts of green onions, pinch of salt and saute for 1 minute.
Next add garlic & ginger and saute for another minute or so.
Add the mushrooms and chili flakes and saute until mushrooms have softened. Add edamame, spinach and coconut aminos/soy sauce.
Add starchy noodle water ladle by ladle until you reached a desired consistency.
Add the noodles to the wok and keep flipping the noodles, until they are well mixed with the vegetables & coated with sauce. Drizzle with sesame oil.
Transfer to serving bowls and top with green onions and other garnish of choice. Drizzle with more sesame oil. Serve & enjoy!
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