This takes 10-15 mins to make and it's so packed with flavour! We make a beautiful sauce that makes this dish sing! We often say that the sixth flavour in food is texture and by slicing the veg into thin matchstick size shapes or julienne, they look interesting and go great when only slightly cooked. The sauce also works great as a dipping sauce.
Takes 15 minutesminutes
Serves 2
Ingredients
Sauce/Seasoning
3tbspof tamari / soy sauce
2tbspgochujang
1tbspgochugaru
1tbspsesame oil
2clovesgarlic
1tbspgrated ginger
1tbspmaple syrup of liquid sweetener of choice
1tbsprice vinegar or vinegar of choice
2tbsptoasted sesame seeds
2tbspof water
Veg
150gmushrooms5.3oz
4scallions/ green onions
1courgette/ zucchini
1carrot
1red pepper
250g brown rice noodles
Instructions
Cook the noodles: Fill and boil the kettle, fill a large saucepan with boiling water and add a generous pinch of salt. Add the noodles and cook according to the package instructions.
Make the sauce: Peel the garlic and ginger and grate finely Into a measuring jug or bowl, add in the rest of the ingredients and mix well until well combined.
Prepare the veg: Slice the mushrooms into thin strips and slice the scallions/ green onions at an angle and set aside. Julienne or cut the carrots, pepper and courgette into thin matchsticks. Roughly chop the coriander.
Cook the mushrooms: Heat a large non-stick frying pan on high heat, once hot add ½ tbsp of oil followed by the mushrooms. Cook for 4-5 mins stirring regularly until they start to go brown around the edges, add in the scallions and mix through. Add in the rest of the veg except the coriander along with a pinch of salt and cook for 1-2 mins.
Bring the dish together: Add in the cooked noodles followed by the sauce and mix well.
Taste and season: taste and adjust the seasoning to your liking and garnish with the coriander and any extra sesame seeds.
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