I’m in love with Asian cuisine and over the past few months I’ve been learning to make a variety of dishes. This is a must try recipe and it’s a cinch to make. Enjoy!
Ingredients
2-3 tbsp soy sauce -depending on your taste
4 tbsp hoisin sauce
1 tsp sesame seed oil
2 tbsp water
Juice from half a large lemon
Pinch of red pepper flakes
Black pepper
1 tbsp canola oil
1 large garlic clove -finely grated
1 (227 g) container cremini mushrooms -sliced
1 medium zucchini -cut into rounds
1 red bell pepper -cut into strips
Salt and black pepper to taste
1 (400 g) package fresh Shanghai noodles
1 tbsp canola oil
1 large garlic clove -finely grated
Directions
- Whisk together the soy sauce, hoisin sauce, sesame seed oil, water, lemon juice, red pepper flakes, and black pepper. Set aside.
- Heat a pot of water for the noodles.
- As the water heats up, make the veggies.
- Put the oil in a medium sized pan and add in the garlic. Heat on medium for a few minutes.
- Add the mushrooms and mix often so the mushrooms don’t burn. Reduce the heat a little if needed.
- When the mushrooms begin to soften, add in the zucchini, bell pepper, salt, and black pepper. Mix often.
- When the veggies are almost cooked, remove from heat, and put them on a plate.
- At this point the water should be boiling. I like to cut the noodles in half because they’re so long.
- Add the noodles to the boiling water and gently stir. Cook for 2 minutes then drain the water.
- Using the same pan the veggies were cooked in, pour in the canola oil, and add in the garlic. Heat on medium for a few minutes.
- Add in the noodles and the sauce.
- Using two forks, mix the noodles often. Reduce the heat a little if needed.
- When the noodles are almost cooked, add in the veggies, and mix well.
- Cook for a few more minutes.
Comments