Orange, Mint and Basil Noodles Stir fry with Assorted Mushrooms and Cabbage

I am addicted to mushrooms at the moment. Dried and fresh, I love them all. These little fungi are low in carbohydrates, calories, and sodium. They are cholesterol and fat free. They are also high in fiber, protein, a good source of B vitamins, potassium, riboflavin, niacin, and selenium. They are good for our metabolism and if consumed regularly are proven to decrease the amount of cancerous cells in our bodies [1].

I like to use them in pasta and noodle dishes to substitute where I would normally use meat. Dried mushrooms especially have a meat like texture and they help to make a balanced filling dish. I bought a packet of assorted mushrooms from the local Asian supermarket. They are really affordable and easy to work with. Another one of my go to recipes with dried mushrooms is Risoni Pasta with Sun-dried Tomatoes & Mushrooms. 

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Orange, Mint & Basil Noodles  Stir fry with Assorted Mushrooms and Cabbage (vegan, gluten free, nut free)

Ingredients:

1 serve of brown rice noodles

1 garlic clove

2 shallots

1 red chili

1/2 cup cabbage

handful assorted mushrooms (dried & fresh)

1/2 cup vegan chicken or vegetable stock (or water)

10 basil leaves

10 mint leaves

segments from 1/2 an orange

1 tablespoon tamari or soy sauce

1 teaspoon sesame oil (plus extra for wok)DSC02630

Method:

1. Cook the noodles according to packet directions, then strain and set to the side.

2. In the meantime dice the garlic, shallots and chili. Chop the cabbage and fresh mushrooms. Soak the dried mushrooms.DSC02632

3. Prepare the herb sauce. Place basil, mint, orange in a mortar and pestle. Then add sesame oil and tamari.

4. Heat the wok with a little bit of sesame oil. Then add garlic, shallots and chili. Cook for 1 minute.

DSC026345. Add all the mushrooms with stock and cabbage. Cook for 3-4mins or until cabbage has wilted and stock has dried up.

6. Add the herb sauce and noodles. Heat through for one more minute, then serve.

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[1] Leslee Dru Browning 2008, Mushrooms: The Underestimated Super Food, <http://www.naturalnews.com/024548_mushrooms_cancer_food.html>

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10 thoughts on “Orange, Mint and Basil Noodles Stir fry with Assorted Mushrooms and Cabbage

    • thanks for tip. I don’t eat eggs anymore, but I will try with tofu. I have been eating too much soy lately so I’m trying to dial it back when possible. you should put some of your asian dishes on your blog. i’m curious what kind of asian food you cook 🙂

  1. Your recipes are always so creative and different. My tastes have changed over the years and I don’t eat mushrooms as much as I use to. This dish makes me want to retry them again. Love the abundance of basil and mint with the orange!!

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