A simple and delicious stirfry like this one is the perfect quick dinner when you don't really feel like cooking.
Vegetable Noodle Stirfry by The Food Gays
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1/4 cup white onion, thinly sliced 1 garlic clove, minced 1 tablespoon neutral cooking oil 1 cup shiitake mushrooms, sliced 1 cup enoki mushrooms, whole (stems removed) 1/4 cup carrot, thinly shredded 1/2 cup snap peas 1/2 cup purple cabbage, thinly sliced 1/4 cup cilantro, roughly chopped 1/4 cup baby arugula |
150g ramen noodles 6 cups water 1 tablespoon pomegranate syrup 1 teaspoon dijon mustard 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon fresh ginger, minced 1/2 lime, juiced salt, to taste |
Method
In a pan on medium, heat oil. Once warm, add onion and cook for 2-3 minutes. Add garlic and cook another 1-2 minutes. Add carrots, snap peas and cabbage. Cook another 2 minutes, then add mushrooms. Cook gently on low heat for 3-4 minutes, until all vegetables are tender but still crisp.
Bring a small pot of water to a boil. Cook ramen noodles for 2-3 minutes, until cooked. Drain noodles.
Make the vinaigrette. In a small jar, combine pom syrup, mustard, soy sauce, sesame oil, fresh ginger and lime juice. Shake until emulsified.
Add noodles to pan, followed by cilantro and arugula. Toss well, then combine with vinaigrette. Serve immediately.
Adrian Harris and Jeremy Inglett are the founders of Food Gays Media.
