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

  1. Prepare noodles per instructions on the package, drain and run under cold water so they don’t stick together and set aside.
  2. 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.
  3. 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.
  4. To make the sauce, add all ingredients to a medium sized jar and shake well.
  5. 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.