“Teriyaki” Mushroom Noodles
ingredients:
2-3 handfuls of mushrooms (200-250g)
2 cloves garlic
1 small piece of ginger (about 2,5cm / 1 inch)
1 tbsp vegan butter or coconut oil
1 ½ tbsp soy sauce
2 tbsp red or white wine, optional
spices of choice: pepper, dried herbs, dried garlic, paprika …
2 tsp sweetener of choice
1 tbsp white wine vinegar or juice of ½ lemon
1-2 tsp hot sauce, or more to taste
¼ cup water + 2 tsp corn starch
more water or vegetable broth to thin out the sauce
salt to taste
100g - 150g rice noodles or mie noodles
additional veggies (fresh spinach, carrot “noodles” …)
1 small head of broccoli, cut into florets
sesame seeds and lemon juice for serving
*How to steam the broccoli:
add the broccoli florets to a small saucepan along with ¼ cup water (60ml) bring the heat to medium high, place a lid on top, make sure that lid has a hole where the steam can escape, if not, place the lid on “halfway” - let it steam for about 5 minutes or until the broccoli has a vibrant green color, add another splash of water or two throughout the steaming process, if needed
*about 2 servings, depending on what veggies you use and how hungry you are ;)