“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 ;)