A great recipe if you're after a quick and easy lunch or dinner. These creamy vegan noodles make a tasty and highly nutritious meal.
INGREDIENTS ------------------
serves 2
200 g rice noodles
Peanut Butter Sauce
3 tbsp coconut aminos [or soy sauce]
2 tsp peanut butter
5 tbsp Vegan Fish Sauce
1 tsp rice vinegar
Vegetable & Condiments
[nota bene, you can use any veggies you like or have in the fridge]
2 carrots, peeled and cut into long & thin sticks
6 oyster mushrooms, split with your fingers [or other mushrooms]
2 cauliflower florets, divided into small pieces
handful fresh spinach
handful edamame beans
1 small shallot, julienned
3 cloves garlic sliced
small piece [1 cm] of fresh ginger cut into thin slices
1 tbsp high heat oil, i.e. grapeseed or sunflower
2 tbsp sesame oil
2 tsp unrefined salt
Toppings / Garnish options
seaweed
cilantro
sesame seeds, toasted
drizzle of sesame oil
METHOD ---------------------
Set up your mise en place by prepping all veg as per above instructions.
In a small bowl combine all sauce ingredients, whisk and set aside.
In a large wok / saucepan combine cooking oil and sesame oil over medium heat. Add shallot, season with a bit of salt and saute for 1 minute.
Next add garlic & ginger and saute for another minute or so.
Add the vegetables season with salt and saute making sure they are not overcooked. You want vegetables to have a crunch.
Meanwhile cook rice noodles as per package instructions. Drain and drizzle with sesame oil to prevent sticking.
Once vegetables are cooked al dente pour in the peanut sauce and stir well.
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 your choice of garnish. Drizzle with more sesame oil. Serve & enjoy!
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