Hoisin Mushroom Noodle Bowl with Gomashio

Absolutely packed with umami flavours, this is a veg bowl of deliciousness. The earthy, juicy mushrooms are a great carrier for the sweet and nutty hoisin sauce, and the sugar snaps and green beans add crunch along with the salty, nutty gomashio. I love to make this for friends, as it’s definitely a crowd-pleaser.

Serves 2

● 4 spring onions, chopped

● 2 tbsp coconut oil

● 4 garlic cloves, sliced

● 1 tsp grated fresh ginger

● 300g mushrooms of your choice, sliced

● 150g sugar snap peas

● 100g green beans, trimmed and halved

● 300g fresh noodles of your choice

For the sauce:

● 4 tbsp hoisin sauce

● 1 tbsp tahini

● 2 tbsp tamari or dark soy sauce

● 3 tbsp toasted sesame oil

● 1 tbsp balsamic glaze or good-quality balsamic vinegar

● 4 tbsp light coconut milk

For the gomashio:

● 3 tbsp sesame seeds

● ½ tsp sea salt flakes

For the topping:

● 2 spring onions, sliced

1 Fry the spring onions in the coconut oil in a large frying pan or wok on a medium heat for 5 minutes. Add the garlic, ginger and vegetables and stir-fry for a further 3–4 minutes, until the vegetables are just tender.

2 To make the sauce, mix all the ingredients in a bowl to combine, then add to the veg and simmer for 1–2 minutes.

3 Meanwhile, cook the noodles according to the pack instructions, then drain.

4 To make the gomashio, dry toast the sesame seeds and salt on a medium heat in a small pan until lightly toasted. Be careful not to let them burn. Set aside.

5 To serve, top the noodles with the veg, gomashio and spring onions.