Wednesday, 17 February 2016
Oil-free noodle stir fry
I made this dish as a side to the sushi, you can see the recipe for that in the previous post, but if you only make this, it will probably feed two people.
Here's the recipe:
2-3 blocks of noodles
200 g of mushrooms
1 large carrots
2-3 tbsp sesame seeds (I used black ones)
4 tbsp soy sauce (I used low sodium)
1 tsp garlic powder
Optional: 1 sliced spring onion, veggies of choice and a small finely chopped piece of ginger
Boil some water and pour it over the noodles in a wok pan. Cover with a lid and let it soak for 3 minutes, while you slice mushrooms and carrot in thin slices. Drain the noodles and turn the heat to medium-high. Add the veggies, soy sauce and garlic powder to the wok. If you're using other veggies and ginger, add that too. Fry for a couple of minutes and add the sesame seeds and spring onion. Fry for a couple more minutes and it's done!
If you want, you can use 1 tbsp of sesame oil instead of the seeds and you can add 1 tbsp of hoisin sauce to the wok as well if you want more flavor.
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