RECIPE BY RUN 2 FOOD
Brunch date at home with your loved ones? Try this delicious asian noodles with a flavourful tahini sauce and braised mushrooms.
INGREDIENTS [SERVES 2]
- CHINESE BRAISED MUSHROOMS
- Shiitake Mushrooms, 6-8
- Water, 3 cups
- Ginger, 1 knob
- Garlic, 1 cloves
- Cinnamon Stick, 1
- Soy Sauce, 2 tbsp
- Sugar, 1 tsp
- Spring Onion
- Chinese Black Vinegar, 1 tsp (or rice wine vinegar)
- TAHINI SAUCE
- Tahini, 2 tbsp
- Hoisin Sauce, 2 tsp (vegan)
- Chinese Black Vinegar, 2 tsp (or rice wine vinegar)
- Garlic, 2 cloves
- Water, 1/3 cup
- Soy Sauce, 2 tbsp
- Green Vegetables, 1 bunch
- Wheat Noodles, 200g
- TOPPINGS
- Chili Oil
- Spring Onions
- Toasted Sesame Seeds
METHOD
- BRAISED MUSHROOMS
- Add in all ingredients and bring to a boil, then reduce to a simmer for 5 mins until mushrooms are tender & juicy. Remove the mushrooms and set aside to slice.
- TAHINI SAUCE
- In a blender, add all ingredients and blend until smooth. Set aside.
- DAN DAN NOODLES
- bring a pot of water to a boil, add a pinch of salt and cook the vegetables together with the wheat noodles until noodles are tender. Drain and transfer the noodles into your favourite Coconut Bowls.
- Top with the braised mushrooms, tahini sauce, chili oil, spring onions and sesame seeds.
- Toss and serve warm with our Wooden Chopsticks.
Michelle is a Dentist and vegan food blogger from Brisbane. She loves sharing simple & tasty vegan recipes via her Instagram platform @run2food. She has also created a website with an archive of all her recipes www.run2food.com . Michelle is on a mission to show that you can thrive off a plant-based diet.
Instagram: @run2food
Website: http://run2food.com/
