This dish is a weeknight hero! It only takes 15 minutes in total and super simple and delicious!
I made few times when I just wanted something quick and filling. If you want to add extra veggies you can also serve it with a side or broccoli, green beans or kale!
Serves 2-3 people
About 200gr of noodles – I have used rice noodles
1/2 white onion – finely sliced
3 garlic cloves -crushed
1-2 red chilli (depending on how hot you like it) – deseeded and finely sliced
About 150gr of mushrooms – slices
About 100gr of snap peas
About 100gr of bean sprouts
2 tbsp of toasted sesame seeds oil
5 tbsp of soy sauce or Tamari
2 tbsp of brown rice vinegar
1 tbsp of coconut sugar
3-4 spring onions- chopped
Sesame seeds to sprinkle on top
Cook the noodles according to the packet instructions. If using rice noodles it shouldn’t take more than 5-6 minutes. Once cooked, drain them and rinse them with cold water to prevent from sticking.
While the noodles are cooking add the sesame seeds oil to a large pan or wok (if you have one) on a medium heat. Once hot add in the onion, garlic and chilli. Sautee for 2-3 minutes, keep on stirring from time to time. Add in the mushrooms, snap peas and bean sprouts and keep cooking for another 4-5 minutes. Make sure to keep stirring to avoid the vegetables sticking to the bottom of the pan.
Add in the noodles to the pan together with the soy sauce, rice vinegar and coconut sugar. Cook for another minute or so. Serve with the chopped spring onion on top and a generous sprinkle of sesame seeds.
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