Ingredients:
- a package of glass noodles (we just used a package as close to 200 g as possible)
- 2 tsp peanut oil
- 2 tsp ginger, finely grated
- 2 cloves garlic, minced
- 1 white onion
- 1 bell pepper, thinly sliced
- 1 large carrot, peeled and cut into batons
- ~150 g shiitake mushrooms, sliced
- 2 portobello mushrooms, sliced
- 4 bunches of bok choy
- 4 tbsp soy sauce
- juice of 1 lemon
- 1 tsp sugar
Steps:
1. While the water is boiling, combine the soy sauce, lemon juice and sugar in a bowl and stir until the sugar dissolves.
2. Prepare the vegetables.
3. When the water boils, add the noodles, stir a big until they are all submerged. Let the noodles soften, then drain and toss in half of the peanut oil so it doesn't stick. Set aside.
4. Heat the remainder of the oil in a pan on medium high heat. Add the ginger, garlic, and onion and cook for about 2 minutes. Add the vegetables and cook for another 3 minutes or until the bok choy starts getting soft and the mushrooms starts juicing.
5. While the vegetable is cooking, you can cut the noodles so it's not as difficult to eat. Then add it to the pan.
6. Stir the ingredients around until they are well mixed.
7. Plate and enjoy.
8. It has enough sauce on its own, but a little sriracha sauce doesn't hurt.
By the way, here is a follow up article to the complaint about the sriracha odour. Little victories.
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