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Hoisin Mushroom Noodle Bowl with Gomashio
Introduction from 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
Ingredients
Method
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.
Reviews
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