Ingredients
4 tbsp. tamari
2 tbsp. rice vinegar
2 tbsp. maple syrup
2 tbsp. toasted sesame oil, divided
1 tbsp. gochujang
8 oz. (225g) oyster mushrooms, or sliced shiitake mushrooms
4 oz. (115g) rice noodles
4 ¼ oz. (120g) carrots, julienned or coarsely shredded
6 green onions, cut into 1”(2.5cm) pieces
12 oz. (340g) baby bok choy stems trimmed, leaves separated
2 tsp. toasted sesame seeds, to garnish
Directions
Step 1
Add the tamari, rice vinegar, maple syrup, 1 tablespoon of sesame oil, and gochujang to a medium bowl, stir to combine and set aside.
Step 2
Remove the stem of the oyster mushrooms with a sharp knife and discard the stem.
Step 3
Cook the noodles to al dente, using package instructions.
Step 4
Heat the remaining sesame oil in a large non-stick skillet or wok, over medium-high heat. Stir-fry the mushrooms for 7 minutes, until golden brown. Transfer to a plate.
Step 5
Add the carrots and green onions to the skillet and stir-fry for a minute. Add the bok choy and cook for a further minute, until the leaves wilt.
Step 6
Add the cooked noodles and sauce to the skillet and stir to combine. Fold in the mushrooms and heat until warmed through. Garnish with toasted sesame seeds.
