Description
This quick and easy plant-based meal cooked in a delicious Korean stir-fry sauce features Asian mushrooms, carrots, bok choy, and rice noodles.
Ingredients
Scale
- 1/4 cup tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup, or honey
- 2 tablespoons toasted sesame oil, divided
- 1 tablespoon gochujang (Korean chili paste)
- 8 oz. (225g) oyster mushrooms or shiitake mushrooms, sliced
- 4 oz. (115g) rice noodles
- 4.2 oz. (120g) carrots, julienned or coarsely shredded
- 6 green onions, cut into 1”(2.5cm) pieces
- 12 oz. (340g) baby bok choy stems trimmed, leaves separated
- 2 teaspoons toasted sesame seeds, to garnish
Instructions
- Prepare the cooking sauce: mix the tamari, rice vinegar, maple syrup, 1 tablespoon of sesame oil, and gochujang to a medium bowl, stir to combine, and set aside.
- Cook the noodles: Use the package instructions to cook the noodles to al dente. Drain and set aside.
- Stir-fry mushrooms: 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.
- Cook vegetables: 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.
- Bring everything together: 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.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 14.7g
- Sodium: 1492.6mg
- Fat: 13.3g
- Saturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 40.1g
- Fiber: 5.3g
- Protein: 7.1g
- Cholesterol: 0mg