This week I’m keeping it Japanese! In my other post I shared some tips to help you make your own avocado and mango makis, which make an excellent starter. And this dish with shirataki noodles and mushrooms is fantastic as a main course, so now you’re well equipped to host a Japanese dinner. 🙂 I hope you love sesame because this bowl of goodness is packed with sesame flavour – I used both sesame oil and sesame seeds. Aside from the sesame and the brown shirataki noodles, I added three kinds of mushrooms ( any assortment of mushrooms will do, but if you’re not sure what to go with, try shiitake mushrooms ), spring onions, peanuts, and soy bean sprouts. For this recipe I used Yutaka sesame seeds and noodles ( the noodles come already cooked in squidgy bags; just add them to your stir-fry to for a couple of minutes and they’re all ready to enjoy! ).
- 150g mushrooms
- 250 ml veggie broth
- 2 tbsp sesame oil
- 2 tbsp sesame seeds
- 170g noodles ( cooked )
- 2 tbsp peanuts
- 2 spring onions
- 50g bean sprouts
- pinch crushed chipotle ( optional )
- In a pan, cook the mushrooms, sprouts, and spring onion in the veggie broth for 10 minutes.
- Add the sesame oil, the seeds, and the peanuts and cook for a further 5 minutes.
- Add the noodles, and stir well for a further couple of minutes. Mix in the chipotle if using as well.
- Serve with the broth.