
Ingredients
- 200g rice noodles
- 1/2 a vegetable gravy stock pot
- 3 tbsp boiling water
- 1 tsp corn starch
- 3 tsp soy sayce
- 3 tsp vegan fish sauce
- 1 tbsp oil
- 1 onion, chopped
- 4 cloves of garlic, chopped
- 1 pack of mushrooms, sliced
- 200g tenderstem broccoli
- 2 carrots, ribboned
- 2 tsp sugar
- Juice from half a lime
Method
- Soak the noodles in boiling water for 15 minutes or cook as per the instructions. Once cooked, rinse in cold water and set aside
- To make the sauce, mix together the stock pot & boiling water, then add the soy sauce, vegan fish sauce and cornstarch. Set aside
- Heat the oil in the pan. Once hot add the onion and fry for a few minutes, then add the garlic
- Once all softened, add the mushroom to the pan and stir fry for about 5 minutes, then add the broccoli and carrot for another 3 minutes
- Add in the noodles and pour over the sauce, sugar and lime juice. Turn the heat up to the highest and fry for 2 more minutes, then serve and enjoy!
