These super quick and easy-to-make noodles are packed with flavor and are a perfect nutritious yet very simple plant-based dinner or lunch. It’s a great combination of textures, pak choy provides crunchiness and the addition of mushrooms makes the dish soft and smooth. Try it for yourself, I’m sure you will love it 💚
🍽 Serves 4
🕘 20-25 minutes
Ingredients
200g noodles of your choice
1 Tbsp vegan butter
5-6 garlic cloves (minced)
½ tsp chili flakes (optional)
400g mushrooms (sliced)
3 Tbsp miso paste
2 Tbsp vegan butter
1 Tbsp Mirin (sub for white wine vinegar/rice vinegar)
2 medium pak choy (cut leaves in half if large)
1 cup pasta water reserved from cooking
Black and white sesame seeds and spring onion to serve
Instructions
Prepare the ingredients. Slice the mushrooms, mince the garlic, chop spring onion.
Cook the noodles according to the instructions on the packaging.
In a large frying pan, melt the butter over medium heat. Add minced garlic (and chili flakes if you want a spicy kick) and sauté for 3-4 minutes.
Add mushrooms, spread them evenly and fry for 5 minutes, stir halfway through.
Incorporate miso paste and the remaining butter and sauté for a few more minutes.
Add mirin and mix well.
Place pak choy and add water from the noodles. Mix well, place the lid on and sauté for 2-3 minutes.
Incorporate the noodles.
Serve topped with sesame seeds and spring onion.
Enjoy!
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