Asian Mushroom Noodles Stir Fry

.

Serves: 3

Prep: 25 mins

Ingredients

4 tbsp. tamari

1 lemon, juiced

2 tbsp. rice vinegar or lime

2 tbsp. maple syrup

2 tbsp. toasted sesame oil, divided

1 tbsp. gochujang

8 oz. (225g) oyster mushrooms, or sliced shiitake mushrooms

4 oz. (115g) rice noodles

4.2 oz. (120g) carrots, julienned or coarsley shredded

6 green onions, cut into 1" (2.5cm) pieces

12 oz. (340g) baby bok choy stems trimmed, leaves separated

2 tsp. toasted sesame seeds, to garnish

Nutrition Key

Kcal	Fats	Carbs	Protein
345	57g	5g	11g

*nutrition per serving

Directions

1. Add the tamari, rice vinegar, maple syrup, 1 tablespoon of sesame oil, and gochujang to a medium bowl, stir to combine and set aside.


2. Remove the stem of the oyster mushrooms with a sharp knife and discard the stem.


3. Cook the noodles to al dente, using package instructions.


4. Heat the remaining sesame oil in a large non-stick skillet or wok, over medium-high heat. Stir-fry the mushrooms for 7 minutes, until golden brown. Transfer to a plate.


5. Add the carrots and green onions to the skillet and stir-fry for a minute. Add the bok choy and cook for a further minute, until the leaves wilt.

6. Add the cooked noodles and sauce to the skillet and stir to combine. Fold in the mushrooms and heat until warmed through. Garnish with toasted sesame seeds.