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Vegan Chinese-style noodles
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Total Time:
25 minutes
Delicious and addictive noodles suitable for everyone, regardless of dietary preference.
Ingredients:
  • 200 g thin rice noodles
  • 300 g mixed mushrooms such as oyster, shitake and enoki, cleaned
  • 2 cloves of garlic
  • 1 fresh red chilli
  • 5 cm piece of ginger
  • 200 g courgettes
  • ½ bunch of fresh coriander
  • 6 spring onions
  • groundnut oil 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
  • 100 g baby spinach
  • 2 limes to serve
  • sambal or hot chilli sauce, to serve
Instructions:
  • Cook the noodles according to the packet instructions. Drain well, rinse under cold water, and set aside. Slice or tear the mushrooms, keeping smaller ones whole. Slice the garlic, deseed the chili, and slice them finely. Peel the ginger, trim the courgettes, and slice into matchsticks. Set aside the coriander leaves and finely slice the stalks. Slice the spring onions, reserving the green part. In a large wok over high heat, add oil, mushrooms, and fry for 3-4 minutes until slightly softened. Add garlic, chili, ginger, courgette, coriander stalks, and white part of the spring onions. Fry for 3 minutes until softened and golden. In a bowl, mix cornflour with water, add soy sauce, agave syrup, sesame oil, and rice wine. Stir the mixture into the wok and cook for 3 minutes until thickened. Add spinach and noodles, toss to warm through, then add most of the coriander leaves. Serve with lime wedges, sambal or chili sauce, and top with reserved coriander leaves and spring onions.

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