Back to my roots I sayšØš³? This noodle stirfry is PERFECT for busy days when you are home late from study or work. Makes a great lunch too š and honestly it is almost restaurant worthy and you can easily charge ā¬15 for this dish! š
The crunchy š¤¤rettich pairs perfectly with the juicy oyster mushrooms š & the bok choy š„¬. The sauce is both salty & tangy with a mild sweetness that just combines perfectly! I used black rice ramen, but feel free to use any ramen of choice!
āØ5 min Asian noodle stirfry *Restaurant worth good š¤¤* (GF + VG)āØ
Ingredients (1 portion):
ā¾ļø 1 serving of noodles of choice
ā¾ļø 1 tomatoe
ā¾ļø 2 slices of ginger
ā¾ļø 60g rettich
ā¾ļø 100g oyster mushrooms
ā¾ļø 2 small bok choy
ā¾ļø 1 tbsp sesame oil for cooking
Sauce:
ā¾ļø 1 tbsp soy sauce
ā¾ļø 1 tsp miso paste
ā¾ļø 1 tsp maple syrup
ā¾ļø 1 tsp of rice vinegar
ā¾ļø black pepper
Method:
Cut and wash the veggies. Mix all the sauce ingredients together in a separate bowl.
Heat up sesame oil in a pan and fry the rettich, ginger, oyster mushrooms on medium high for about 1 minute. Then add in the sauce and the bok choy. Let this simmer for another 2 minutes. In the mean time cook the noodles according to package instructions. Drain and add to the veggies along with some chopped tomatoes.
Let this cook for another 1 min & serve with black sesame and scallions! Optional to add some sriracha for heat!
Feel free to add some tofu, edamame or vegan chicken to up the protein levels! (I just didn't have any at home š).
Hope you try it!
Follow me for more delicious recipes! @Jengoesnuts
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