Hoisin Mushroom Noodle Bowl with Gomashio
A flavour-packed vegan stir-fry with umami-rich mushrooms, crunchy sugar snap peas, and Japanese gomashio.
Introduction
Absolutely packed with umami flavours, this is a veg bowl of deliciousness. The earthy, juicy mushrooms are a great carrier for the sweet and nutty hoisin sauce and the sugar snaps and green beans add crunch along with the salty, nutty gomashio. I love to make this for friends as it’s definitely a crowd-pleaser
Ingredients
| 4 | spring onions, chopped |
| 2 | tbsp coconut oil |
| 4 | garlic cloves, sliced |
| 1 tsp | grated fresh ginger |
| 300g | mushrooms of your choice, sliced |
| 150g | sugar snap peas |
| 100g | green beans trimmed and halved |
| 300g | fresh noodles of your choice |
| For the sauce: | |
|---|---|
| 4 tbsp | hoisin sauce |
| 1 tbsp | tahini |
| 2 tbsp | tamari or dark soy sauce |
| 3 tbsp | toasted sesame oil |
| 1 tbsp | balsamic glaze or good-quality balsamic vinegar |
| 4 tbsp | light coconut milk |
| For the gomashio: | |
| 3 tbsp | sesame seeds |
| ½ tsp | sea salt flakes |
| Topping: | |
| 2 | spring onions, sliced |
Method
Fry the spring onions in the coconut oil in a large frying pan or wok on a medium heat for 5 minutes.
Add the garlic, ginger and vegetables and stir-fry for a further 3–4 minutes until the vegetables are just tender.
To make the sauce, mix the sauce ingredients in a bowl to combine, then add to the veg and simmer for 1–2 minutes.
Meanwhile, cook the noodles according to the pack instructions, then drain.
To make the gomashio, dry toast the sesame seeds on a medium heat and salt in a small pan until lightly toasted. Be careful not to let them burn. Set aside.
To serve, top the noodles with the veg, gomashio and spring onions.
