Teriyaki Vegetables with Rice Noodles

Ingredients:  Serves 2 people and it is 4½ of your 5 a day per person

3 x Mama instant rice noodle nest

160g mangetout

160g purple tenderstem broccoli

1 x red pepper thinly sliced length ways

8 x chestnut mushrooms sliced

1 x shallot onion finely sliced

1 tbsp sesame oil

2 x spring onions sliced diagonally (for garnish)

15 x stems of fresh coriander finely chopped except for 3 stems remove the leaves for garnish

2 x pinches of sesame seeds (for garnish)

Teriyaki Sauce

3 cm ginger finely chopped

2 x garlic cloves finely chopped or 2 tsp of lazy garlic

3 tbsp Tamari (gluten free soy sauce)

1 tbsp of mirin rice wine vinegar (gluten free)

1 tbsp maple syrup

1 x small chilli deseeded and chopped finely

Good pinch of cracked black pepper

Method

1 Put all the ingredients for the sauce in a small bowl, mix and set aside.

2 Heat the wok until very hot, pour in the sesame oil and add the shallot onion and stir then add the red pepper and mushroom.

3 After 30 seconds add the tenderstem broccoli, mangetout and stirring frequently cook for about a 1 minutes.

4 Pour in the sauce into the wok and stir and cook for 2 minute stirring frequently.

5 Place the rice noodles in a bowl and pour over boiling hot water, cover and leave for 1 minute.

6 Then drain rice noodles and add it to the wok and stir making sure the noodles gets mixed into the sauce and cook for another minute.

7 Then plate up, sprinkle over the spring onions, sesame seeds and add the coriander leaves.

8 Serve and enjoy.

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