Classic noodle stir fry for the mushroom lover.
Ingredients (serves 2)
Rice Noodles - 8oz
Bok Choy (2 large bok choy chopped into 2 inch pieces) or 6 baby bok choy stems.
Mushrooms (Shiitake, Oyster) - 16 oz
Scallions/Green Onions
Ginger (1 oz chopped)
Garlic (1 clove minced)
Sesame Oil (2 tsp)
Soy Sauce (gluten free brand if desired)
optional: Black sesame seeds (or sesame based spice mix)
Steps (Serves 2)
For the home cook, adding and removing ingredients from the heat during this process will avoid burning and overcooking
Prepare the Rice Noodles per package directions, add a touch of sesame oil and stir to avoid sticking once removed and set aside.
In a wok, or larger skillet with non stick properties, add a teaspoon of sesame oil, then add chopped mushrooms, scallions. Add 1 tsp of soy sauce while continuing to stir. Once cooked through (5 mins), remove and set aside.
Add another teaspoon of sesame oil, then add chopped ginger, garlic, and bok choy.
Once the bok choy is cooked through (5 mins), add Veggie mixture to the noodles, in a bowl, and stir. Toss with more sesame oil, and soy sauce as desired.
Comments