Vegan Chinese-style noodles
Mushrooms, spinach, courgette, chilli & spring onion
25 mins
Super easy
serves 4
Ingredients
200g thin rice noodles
300g mixed mushrooms, such as oyster, shitake and enoki, cleaned
2 cloves of garlic
1 fresh red chilli
5cm piece of ginger
200g courgettes
½ a bunch of fresh coriander
6 spring onions
groundnut or vegetable oil
1 teaspoon cornflour
2 tablespoons low-salt soy sauce
1 tablespoon agave syrup
1 teaspoon sesame oil
½ tablespoon rice wine or dry sherry
100g baby spinach
2 limes, to serve
sambal or hot chilli sauce, to serve
Method
You don’t have to be vegan or vegetarian to appreciate these simple, quick and super-moreish noodles
- Cook the noodles according to packet instructions, drain well, rinse under cold running water, then set aside.
- Finely slice or tear the mushrooms, leaving any smaller ones whole. Peel the garlic and deseed the chilli, then finely slice. Peel the ginger and trim the courgettes, then slice both into matchsticks.
- Pick the coriander leaves and set aside, then finely slice the stalks. Trim and finely slice the spring onions, reserving the green part for later.
- Heat a good lug of oil in a large wok over a high heat, then add the mushrooms and fry for 3 to 4 minutes, or until slightly softened.
- Add the chopped garlic, chilli, ginger, courgette, coriander stalks and the white part of the spring onions. Fry for a further 3 minutes, or until softened and lightly golden.
- Meanwhile, combine the cornflour and 2 tablespoons of water, then mix in the soy, agave syrup, sesame oil and rice wine or sherry. Stir the mixture into the pan and cook for a further 3 minutes, or until thickened.
- Roughly chop and add the spinach along with the noodles. Toss well to warm through, then tear in most of the coriander leaves.
- Serve with lime wedges, sambal or chilli sauce and the reserved coriander and spring onions scattered on top.
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