Sticky Mushroom & Sesame Noodles
Use this recipe as a blueprint for a fridge-raid stir fries - you can swap out the mushrooms for Tenderstem broccoli, broccoli, tofu
spring greens, or chicken.
Ingredients:
1 tbsp Tahini½ tsp crispy chili oil, plus extra to serve
1 tsp maple syrup
½ tbsp rice vinegar
1 tbsp low salt soy sauce
2 nests wholewheat noodles
½ tbsp vegetable oil
200g mushrooms, halved if large
2 salad onions, finely sliced
Directions:
Pour the tahini, chili oil, maple syrup, rice vinegar and soy sauce into
a large bowl; mix with a fork to combine, adding 1–2 tbsp cold water, if needed, to create a loose sauce.
Bring a pan of water to the boil, cook the noodles according to pack instructions, then drain and rinse under cold water to stop them cooking further. Meanwhile, heat the oil in a frying pan over a high heat and cook the mushrooms for 5 minutes until starting to brown. Toss the noodles and mushrooms through the dressing to coat, then divide between bowls. Scatter with the salad onions and serve with a drizzle of extra chilli oil.
- Serves2
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
Ingredients
- 1 tbsp Cooks Ingredients Tahini
- ½ tsp crispy chilli oil, plus extra to serve
- 1 tsp maple syrup
- ½ tbsp rice vinegar
- 1 tbsp low salt soy sauce
- 2 nests wholewheat noodles
- ½ tbsp vegetable oil
- 200g pack No.1 Woodland Mushrooms, halved if large
- 2 salad onions, finely sliced
