Korean Sweet Chilli Mushroom Noodles
Korean Stir Fry Sauce
- 1 tbsp sesame oil
- 2 garlic cloves, sliced
- 2 tsp finely grated fresh ginger
- Zest of half lime
- Juice of 2 limes
- 30g caster sugar
- 100ml tamari sauce
- 100ml water
- 25g chilli paste
- 20g cornflour
Stir fry oil
- Mix ⅘ tbsp of sunflower oil with 1 tbsp of sesame oil
- 1 bunch spring onions, washed and sliced
- 1 packet of tenderstem broccoli, chopped
- 1 red pepper, sliced
- 2 pak choi, sliced
- 1 large carrot, peeled into ribbons
- 2 punnets of woodland mushrooms, washed and thickly sliced
- 300g wholewheat noodles
- 2 tbsp sesame seeds, toasted
- To make the Korean stir fry sauce, whisk all ingredients cold in a pan and bring to the boil, turn down to simmer and cook for 5 minutes to cook out the cornflour.
- Cook the noodles as instructed on the packaging.
- Stir fry the mushrooms in batches in a hot non-stick pan with a little of the stir fry oil until they are golden brown. Glaze the mushrooms before removing from the pan with a little of the sauce so they are coated. Add a sprinkle of the toasted sesame seeds.
- When the mushrooms are all cooked, split the vegetables and noodles into 2 batches.
- Stir fry the vegetables until tender with a little of the stir fry oil then add the cooked mushrooms and noodles and enough stir fry sauce to coat. Serve then repeat for the second batch.