Description
Quick weeknight dinner! Savory soy sauce and mushrooms coat fresh rice noodles for a flavorful, easy meal.
Ingredients
Units
Scale
- 1/3 cups (80 ml) soya sauce
- 1/3 cups (80 ml) water
- 2 tbsp honey
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 small garlic clove, minced
- a few tbsp olive oil
- 1 garlic clove, minced
- 1 lbs (454 g) mixed mushrooms, I used enokis (whole) and (thinly sliced) cremini
- salt and pepper
- 2 lbs (544 g) fresh rice noodles
- 6 spring onions, roughly chopped
Instructions
- Heat a large pan with a few tablespoons of olive oil over medium-high heat.
- Sauté garlic until it starts to turn golden. Add mushrooms, season with salt and pepper, and sauté until golden brown.
- Mix all of the ingredients for the sauce in a small bowl.
- Add noodles, sauce, and half of the spring onions to the browned mushrooms. Sauté over medium heat until the noodles are softened and have absorbed the sauce.
- Top with the remaining spring onions.
Notes
- For extra flavor, toast the sesame oil in the pan before adding the garlic.
- If fresh rice noodles are unavailable, substitute dried rice noodles; adjust cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 65
- Fiber: 5
- Protein: 10
- Cholesterol: 10