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
- Cook the rice noodles according to the package instructions, then drain and set aside.
- Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant.
- Add sliced mushrooms and bell pepper to the pan, cook until they are soft and slightly browned.
- Stir in baby spinach and cook until wilted.
- Pour in coconut milk, then add soy sauce, miso paste, and chili flakes. Stir well to combine all ingredients.
- Bring the mixture to a gentle simmer, then season with salt and pepper to taste.
- Add the cooked noodles to the pan, toss everything together until the noodles are well coated with the creamy sauce.
- 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
Nutritionfacts | Calories: 350, Fat: 18g, Carbs: 40g, Protein: 8g |
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Preparation Time | 30 minutes |
Allergy Information | Contains soy, coconut |