Oyster Mushroom Noodle Stir-Fry🌱
¼ cup low-sodium tamari or soy sauce
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 tablespoon toasted sesame oil
1 tablespoon gochujang or 1 teaspoon sriracha
½-pound-bunch oyster mushrooms or sliced shiitake mushrooms
4 to 5 ounces noodles
1 tablespoon sesame or neutral cooking oil
1 cup julienned or coarsely shredded carrots
6 green onions, cut into 1-inch pieces
4 baby bok choy, stems trimmed, outer leaves separated, and small inner leaves left attached
2 teaspoons toasted sesame seeds for garnish (optional)
✅Mix the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and gochujang. Set aside.
✅Use the tip of a sharp knife to cut the oyster mushrooms from the firm central stem. Discard the firm stem.
✅Cook the noodles according to the directions on the packet until al dente.
✅Meanwhile, heat the oil over medium-high heat in a large non-stick skillet or wok. Stir-fry the mushrooms for about 7 minutes, or until golden brown. Transfer to a plate.
✅Add the carrots, and green onions to the skillet and stir-fry for about 1 minute, or until the carrots are just tender. Add the bok choy and cook for about one more minute, or until the leaves are just wilted.
✅Add the cooked noodles, and sauce to the skillet and mix to combine. Fold in the mushrooms and heat until warmed through.
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