I might have written this recipe 3 months ago and then completely forgotten I have a blog and, well, here we are. When thinking about ordering lunch yesterday, none of the food delivery apps seemed to offer anything good so I realized I had all the ingredients to recreate this recipe. Yay!
Can confirm – still tastes very good and we’ve now had it for lunch two days in a row!
Recipe yields about 5 servings.
Ingredients
- 250 g // 8.8 oz rice noodles
- 400 g // 14 oz mushrooms
- 2 large carrots
- 1 medium onion
- 150 g // 5.3 oz snow peas
- spring onion
- chilli flakes, optional
For the sauce:
- 5 tbsp runny peanut butter (I use crunchy)
- 5 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp fish sauce
- 2 tbsp agave nectar (you can use a different sweetener here too)
- 1 tbsp sriracha
- 120 ml // ½ cup plant milk (coconut or oat works well)
Instructions
- Prepare noodles per instructions on the package, drain and run under cold water so they don’t stick together and set aside.
- Prepare the veggies – slice the mushrooms, cut the carrots in half or thirds and then slice lengthwise, chop the onions in thin wedges and cut snow peas in half.
- In a large pan over high heat, add sliced mushrooms with a bit of oil. Cook them stirring every once in a while until they almost done. Then add carrots and onions and cook them for a few minutes until they have softened a bit. Lastly add the snow peas and cook for another 3 minutes. Note: the veggies should be cooked but still quite crunchy.
- To make the sauce, add all ingredients to a medium sized jar and shake well.
- Add the veggies, noodles and sauce together over heat, combine well and heat it up. Serve with a sprinkle of spring onions and chilli flakes.