Noodle and mushroom bowl
SERVES 4-6 PREPARATION: 5MIN COOKING: 10 MIN
80ml (¹/3c) vegetable stock 45ml (3T) rice wine vinegar 45ml (3T) soy sauce
5ml (1t) castor sugar
15ml (1T) oil
2 garlic cloves, chopped
1 red chilli, chopped
2cm fresh ginger, grated
400g mixed mushrooms, sliced 300g noodles
2 spring onions, chopped sweet and sour sauce 1 Combine the vegetable stock, rice wine, soy sauce and castor sugar in a small bowl and set aside.
2 Heat the oil in a frying pan over a high heat. Add the garlic, chilli and ginger. Stir-fry for 30 seconds, then add the mushrooms. Stir-fry until it starts to brown. Add the stock mixture and cook for 1 minute.
3 Cook the noodles in boiling water according to the packet instructions. Drain the noodles and stir through the mushroom mixture. Top with the spring onions, drizzle a little sweet and sour sauce over and serve.
Mushrooms add a meaty texture so you won’t miss the meat in this dish.