Ingredients:
• 400g fresh egg noodles or 2 packs of instant noodles
• 1/2 cup finely sliced green onions (1/4 onion)
• Mushrooms (sliced, as desired)
Garnish:
• Additional green onions
• 1 tablespoon sesame seeds
Sauce:
• 2 1/2 tablespoons soy sauce
• 2 1/2 tablespoons rice vinegar
• 3 tablespoons sesame oil
• 2 teaspoons fresh grated ginger
• 1 minced garlic clove
• 2 teaspoons coconut sugar
• 2 tablespoons peanut butter
• 1 tablespoon Chinese sesame paste or tahini
• 1 tablespoon Umami Crunch sauce (or similar)
• Water (to adjust consistency)
• Lemon (optional, for added flavor)
Instructions:
1. Mix all the sauce ingredients together, adding a little water to achieve a creamier consistency. Adjust seasoning if necessary.
2. Finely slice the onions and stir-fry them with sliced mushrooms in a wok or skillet.
3. Add the prepared sauce and stir-fry before adding the noodles (cook the noodles separately if required).
4. Stir-fry for about 4-5 minutes to coat everything evenly with the sauce.
5. Finally, add the additional green onions and white sesame seeds as a topping before serving.
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