Preparation time: 15mins
- 1 tbs peanut oil
- 1 tsp sesame oil
- 2 tbs sesame seeds
- 1 tsp palm sugar
- 1 tbs vegetable stock
- 1 tbs sweet chilli sauce
- 1 tsp miso paste
- 1 chilli, diced
- 350g (12 oz) fresh egg noodles
- 1 carrot, sliced thinly
- ½ orange capsicum (bell pepper), sliced
- 3 shallots (spring onions), diced
- 150g (5 oz) large flat mushrooms, sliced
- 1 tbs fresh coriander (cilantro), roughly chopped
Prepare the noodles to packet instructions. Drain and set aside.
In a large frypan or wok heat the oils. Add the sesame seeds and toss for 1 minute until golden.
Add the palm sugar, stock, sweet chilli, miso and fresh chilli, toss until combined.
Add the vegetables and stir-fry for 3-4 minutes until mushrooms are tender. Add the noodles and toss until heated through and well combined; remove from heat and toss through the coriander.
Serve warm topped with extra coriander.
Great as an evening meal or a even cold as a side salad for a BBQ or summer party.
Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email