Vegan Mushroom and Ginger Stir Fry
A zingy mushroom and ginger stir fry with a soy and rice wine sauce and noodles.
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Ingredients
For the sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons rice wine
- 1 teaspoon rice wine vinegar
- 1 teaspoon cornflour
For the stir fry
- 2 tablespoons vegetable oil
- 4 garlic cloves peeled and diced
- 50 grams ginger peeled and diced
- 600 grams mixed mushrooms roughly sliced
- 600 grams cooked noodles
Instructions
- In a small bowl, whisk together the sauce ingredients until combined.
- Heat the oil in a wok over a high heat. Add the garlic and ginger and stir fry for one minute.
- Add the mushrooms and continue to stir fry for 3-4 minutes until the mushrooms begin to colour.
- Add the noodles and sauce. Stir fry for 2-3 more minutes, until the sauce has coated everything and the noodles are mixed in with the rest of the ingredients.
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