Vegetable Stir-Fry Noodles

• 200 g noodles
• 1 tbsp cooking oil
• 2 spring onions, chopped
• 1 tbsp ginger, grated
• 3 clove garlic, minced
• 100 g tofu, cubed
• 200 g fresh mushrooms
• chopped or 25g dried mushrooms
• 1 carrot, thinly sliced
• 1 bell pepper, sliced
• ½ cup peas or edamame
• Salt
• black pepper
• 150 ml vegetable broth or water
• 3 tbsp tamari or soy sauce
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 tbsp maple syrup or agave syrup
• 1 tbsp cornstarch
• 1 pinch of red pepper flakes (optional)
• sesame seeds

Instructions

1. Cook the noodles according to the packaging instructions.
2. If using dried mushrooms, rehydrate them in hot water for 15 minutes. Drain and reserve the water. Chop the mushrooms if they are large.
3. Mix the sauce in a bowl or measuring cup: 150 ml vegetable broth or water, 3 tbsp tamari or soy sauce, 1 tbsp sesame oil. 2 tbsp rice vinegar, 2 tbsp maple syrup or agave syrup, 1 tbsp cornstarch, 1 pinch of red pepper flakes (optional).
4. In a large non-stick pan, heat up 1 tbsp of cooking oil over medium-high heat. Fry the white parts of the spring onions for 2 minutes, then add the grated ginger and minced garlic and cook for another minute, until fragrant.
5. Add in the tofu and fry with the aromatics until golden on all sides. Then add in the mushrooms, carrot, bell pepper, and peas or edamame and continue frying, stirring frequently, for 3-4 minutes.
6. Once the vegetables begin to slightly brown, pour in the sauce and simmer for 1 minute. Add the cooked and drained noodles to the pan, tossing everything together to evenly coat the noodles in the sauce.
7. Serve topped with sesame seeds and green parts of the spring onions.