This is a quick dish I whipped up tonight for dinner and for tomorrows lunches. I am obsessed with Skiitake mushrooms at the moment and I love soaking them in liquid stock to give them a really nice flavor when you bite into them. If you want to mix noodles make sure you use ones that take the same amount of time to cook. These soba and ramen noodles are Organic Hakubaku Noodles, that are available at major supermarkets and Asian grocery stores.
Straw and Hay Soy Mushroom Noodles (vegan, nut free)
2 serves soba noodles
2 serves ramen noodles
1 tablespoon sesame oil
1 small onion, diced
2-3 garlic cloves, diced
1 bunch shallots, diced
1 large chilli
20g skiitake mushrooms, soaked in 1 cup or vegan chicken or vegetable liquid stock or water
2 tablespoons mushroom soy sauce
2 carrots, sliced julienne
3. Add carrot and saute for 2 more minutes.
4. Add mushrooms with the stock/water, and mushroom soy and cook for 4 mins or until the carrots are tender.
5. Add zucchini and cook for 2 more minutes or until zucchini are tender.
6. Add noodles and stir through. This should soak up most of the liquid. Add more mushroom soy if not enough flavor, then serve.