Miso mushroom and courgette noodles
These miso mushroom and courgette noodles can be cooked within 15 minutes. I used brown rice vermicelli noodles, which take 3 minutes to cook, but you can use other varieties too, such as ramen, soba or wide rice noodles.
Ingredients
Method
- Thinly slice the onion, garlic, chilli and ginger.
- Dice the courgette and cut the mushrooms & red pepper into slices or chunks.
- Heat the oil in a wok and stir-fry the onion for 5 minutes, then add the garlic and ginger and stir-fry for 30 seconds.
- Add the chopped vegetables and stir-fry for 3 minutes or so, then add the soy sauce, Mirin and vinegar. Turn down the heat, put a lid on and cook for another 5 minutes or until the vegetables are cooked through.
- Meanwhile, cook the noodles according to the packet instructions, then drain.
- When the vegetables are cooked, add the noodles and the miso paste. Turn off the heat and stir to combine.
- Serve with sesame seeds and coriander leaves scattered on top.