Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 4.99 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons rapeseed oil
- 350grams assorted mushrooms, such as shitake, open cup and oyster, trimmed and halved if large
- 4tablespoons mirin
- 4tablespoons soy sauce
- 1tablespoons light muscovado sugar
- 1.50centimeters fresh root ginger, peeled and grated
- 1teaspoons sesame oil
- 300grams dried wide rice noodles
- 200grams sugar snap peas
- 8tablespoons sweet chilli sauce
Description
This vegetarian noodles recipe combines the rich Japanese flavours of teriyaki with umami mushrooms and crunchy sweet sugar snap peas. Quick and easy, you can whip up this meal in just 10 minutes.
Method
Step 1 of 4
Heat the rapeseed oil in a wok or large frying pan, add the mushrooms and stir-fry over a high heat for 3 minutes until browned and tender.
Step 2 of 4
Mix together the mirin or sherry, soy sauce, sugar, ginger and sesame oil in a jug and add to the pan. Cook, stirring occasionally, for 3-4 minutes until the sauce has reduced slightly and coats the mushrooms.
Step 3 of 4
Meanwhile, cook the rice noodles and sugar snap peas in a saucepan of boiling water for 2 minutes, or until the noodles are tender and the sugar snap peas still have a crunch to them. Drain and return to the pan, then add the sweet chilli sauce and toss to lightly coat.
Step 4 of 4
Divide the noodles and sugar snap peas between 4 bowls and spoon the mushrooms and sauce over the top.
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