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.
Video
Nutrition Facts
Vegan Mushroom and Ginger Stir Fry
Amount per Serving
Calories
690
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
