Mushroom Noodle Stir-fry

This Mushroom Noodle Stir-fry is a delightful vegan dish that combines the umami richness of mushrooms with the springy texture of noodles, creating a satisfying meal bursting with flavor. With a quick cooking time and fresh vegetables, it's perfect for a busy weeknight dinner.

Ingredients

• Rice noodles - 150 grams
• Mushrooms (shiitake or button) - 200 grams, sliced
• Bell pepper (red or yellow) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Broccoli - 100 grams, cut into florets
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable broth - 100 ml
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon (optional)

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large pan or wok, heat the sesame oil over medium heat.
3. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
4. Add the sliced mushrooms and cook for 5 minutes until they begin to soften.
5. Stir in the bell pepper, carrot, and broccoli, cooking for another 3-4 minutes until the vegetables are tender but still crisp.
6. Pour in the soy sauce and vegetable broth, stirring to combine. Let it simmer for 2 minutes.
7. Add the cooked rice noodles to the pan, tossing everything together to ensure the noodles are well coated in the sauce.
8. Remove from heat, garnish with chopped green onions and sesame seeds if using, and serve immediately.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms and vegetables, supporting immune health.
• High in dietary fiber, aiding in digestion and promoting a feeling of fullness.

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