This super tasty, quick and easy dinner has your name all over it and is ready in just 15 minutes! Get more recipes like this via the So Vegan app!
- 1/2 thumb of fresh ginger peeled and finely chopped
- 1.5 tsp sesame oil
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 4 tsp maple syrup
- 1 tsp rice wine vinegar
- 160 g / 5.6oz noodles
- 100 g / 3.5oz mushrooms sliced (we use Shiitake)
- 1 red pepper sliced
- 4 Tenderstem broccoli halved lengthways
- 1 spring onion sliced
Add the ginger, 1/2 tsp sesame oil, the dark soy sauce, light soy sauce, maple syrup and rice wine vinegar to a jar. Seal the jar with a lid and give it a good shake, then leave to one side.
Meanwhile, cook the noodles in boiling water. They should be cooked but still chewy (see notes).
Add the remaining 1 tsp of sesame oil to a wok on a hot heat. Add the mushroom, red pepper and broccoli. Fry for 3-5 minutes or until the veggies are cooked but still crunchy.
Add the cooked noodles, sauce you made earlier and spring onion. Stir and cook for 30 seconds, then serve.
This recipe was republished with permission from So Vegan.
The original recipe is from the So Vegan app, which you can download today here.