You really can’t beat a quick stir-fry for any meal of the day. It ticks all the boxes when it comes to versatility, flavour, ease of cooking and speed.
I’ll always hold a soft spot in my heart for mushrooms of all kind, having spent 24 years despising them they are now an absolute staple in my diet. This recipe is definitely one for all the mushroom lovers and it’s a little special with the truffle addition. Give it a go and let me know what you think!
100g Chestnut mushrooms
100g Shiitake mushrooms
100g shredded cabbage
150g shredded carrot
200g fine rice noodles
4 TBSP truffle oil
1 TBSP miso paste
2 TBSP peanut butter
2 TBSP soy sauce
1 TBSP rice wine vinegar
1 clove garlic
1 thumb fresh grated ginger
1/2 TBSP sugar or sweetener
sesame seeds to season
chilli to taste depending on preference
1.Mince your garlic and ginger then add to a hot pan with 2 TBSP’s truffle oil, after a few minutes add your vegetables and allow to reduce for 5-10 minutes.
2.Add your noodles, toss together for 2 minutes then remove from the heat.
3.Combine your dressing into a small bowl, add the miso, vinegar, soy sauce, peanut butter, remaining truffle oil and juice of 1 lime.
4.Add to the noodles and mix well. Return to the heat on a medium level and allow to simmer and reduce for 8-10 minutes. Remove from the heat, add sesame seeds and chilli to taste then tuck in!