4 cups vegetable stock (gluten free, if necessary)
2 tbsp fresh chives
2 tbsp sesame, sunflower or pumpkin seeds, optional
Sweet chili sauce or sambal oelek, to serve
This makes a really great, tasty mid-week dinner!
Serves four
Method
Heat sesame oil in a wok or large frying pan over a medium heat. Add the garlic, ginger, coriander and turmeric and saute, stirring for a minute.
Add the mushrooms and turn the heat to high, after a minute, add the lime juice and soy sauce, sizzle until reduced and the mushrooms lightly colored.
Add the pepper, saute for a minute, then add the noodles and stock.
Reduce the heat to medium and leave to simmer for 10 minutes until most of the broth has absorbed into the noodles. Stir through the chives before dividing between bowls.
Serve with extra chives sprinkled on top and a scattering of seeds, if using and plenty of chili sauce.
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