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

1. Soak the noodles in boiling water for 15 minutes or cook as per the instructions. Once cooked, rinse in cold water and set aside
2. To make the sauce, mix together the stock pot & boiling water, then add the soy sauce, vegan fish sauce and cornstarch. Set aside
3. Heat the oil in the pan. Once hot add the onion and fry for a few minutes, then add the garlic
4. 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
5. 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!