Vegan Creamy Mushroom Street Noodles

Image of Vegan Creamy Mushroom Street Noodles in a minimalist setting, featuring glossy noodles with shiitake mushrooms, red bell pepper, baby spinach, and cilantro, accompanied by lime wedges.
Vegan Creamy Mushroom Street Noodles

Introduction

Embark on a delightful culinary journey with this Vegan Creamy Mushroom Street Noodles recipe. Perfect for chilly evenings or a cozy lunch, this dish fuses the warmth of street food with the richness of creamy sauces, all while staying plant-based.

Ingredients

  • 200g rice noodles
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 200g shiitake mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 100g baby spinach
  • 1 can (400ml) coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp miso paste
  • 1 tsp chili flakes
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Cook the rice noodles according to the package instructions, then drain and set aside.
  2. Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant.
  3. Add sliced mushrooms and bell pepper to the pan, cook until they are soft and slightly browned.
  4. Stir in baby spinach and cook until wilted.
  5. Pour in coconut milk, then add soy sauce, miso paste, and chili flakes. Stir well to combine all ingredients.
  6. Bring the mixture to a gentle simmer, then season with salt and pepper to taste.
  7. Add the cooked noodles to the pan, toss everything together until the noodles are well coated with the creamy sauce.
  8. Serve hot, garnished with fresh cilantro and lime wedges.

Enjoy your Vegan Creamy Mushroom Street Noodles as a standalone meal or pair it with a fresh salad for an extra crunch. It's sure to become a new comfort food favorite in your kitchen!

Hiroshi

Additional Information
NutritionfactsCalories: 350, Fat: 18g, Carbs: 40g, Protein: 8g 
Preparation Time30 minutes 
Allergy InformationContains soy, coconut