Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Hoisin Mushroom Noodle Bowl with Gomashio

by Niki Webster from Rainbow Bowls

A flavour-packed vegan stir-fry with umami-rich mushrooms, crunchy sugar snap peas, and Japanese gomashio.

From the book

Niki Webster


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

Read more Read less


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
2 spring onions, sliced


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.

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

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

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

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


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week