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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cm piece ginger
  • 2 cloves of garlic
  • 1 small red chilli deseeded
  • 1 Tbsp vegetable oil
  • 100 g mushrooms
  • 1 courgette
  • ½ red pepper
  • 2 Tbsp Kikkoman soy sauce
  • 1 tsp rice vinegar
  • 1 tsp Mirin
  • 1 tsp miso paste
  • 1 tsp Sesame seeds
  • Coriander leaves
  • 150 g rice Noodles

Method
 

  1. Thinly slice the onion, garlic, chilli and ginger.
  2. Dice the courgette and cut the mushrooms & red pepper into slices or chunks.
  3. 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.
  4. 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.
  5. Meanwhile, cook the noodles according to the packet instructions, then drain.
  6. When the vegetables are cooked, add the noodles and the miso paste. Turn off the heat and stir to combine.
  7. Serve with sesame seeds and coriander leaves scattered on top.