Asian Mushroom Noodles Stir Fry
Serves
3
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
4 tbsp tamari
2 tbsp rice vinegar
2 tbsp maple syrup
2 tbsp toasted sesame oil, divided
1 tbsp gochujang
8 oz (225 g) oyster or sliced shiitake mushrooms
4 oz (115 g) rice noodles
4.2 oz (120 g) carrots, julienned or coarsely shredded
6 green onions, cut into 1 in (2.5 cm) pieces
12 oz (340 g) baby bok choy stems trimmed, leaves separated
2 tsp toasted sesame seeds, to garnish
Nutrition
(Per Serving)
Calories
347
Fats
11 g
Protein
5 g
Carbs
57 g
Instructions
- Add tamari, rice vinegar, maple syrup, 1 tablespoon of sesame oil, and gochujang to a medium bowl. Stir to combine and set aside.
- Remove stems of oyster mushrooms with a sharp knife and discard.
- Cook noodles to al dente using package instructions. Heat remaining sesame oil in a large non-stick skillet or wok over medium-high heat. Stir-fry mushrooms for 7 minutes until golden brown. Transfer to a plate.
- Add carrots and green onions to skillet and stir-fry for a minute. Add bok choy and cook for a further minute until leaves wilt.
- Add cooked noodles and sauce to skillet and stir to combine. Fold in mushrooms and heat until warmed through. Garnish with toasted sesame seeds.