Stir-Fried Curry Noodles with Veggies and Mushrooms
Ingredients
- 2 packs (around 450g or 1lb total) Tofu Shirataki or other cooked noodles of choice
- 2 tbsp sesame oil
- 1 cup fresh button mushrooms, sliced
- 1/2 red onion, sliced
- 1/2 small carrot, sliced into strips
- 1 small red bell pepper, sliced into strips
- 2 cloves garlic, minced
- Chives, cut into strips
- Sesame seeds, for topping
Sauce
- 1 1/2 tbsp curry powder
- 2 tbsp warm water
- 1 tbsp coconut sugar or sweetener of choice
- 2 tbsp soy sauce
- 1/2 tbsp sesame oil
Preparation
Mix all the sauce ingredients together until the sugar is dissolved and set aside.
Prepare the noodles according to package instructions and set aside.
Heat a pan, add in 2 tbsp oil, sauté the garlic and onions until tender and aromatic, around 2 minutes.
Add in the bell peppers and carrots then sauté until cooked, add in the cooked noodles and the sauce mixture.
Mix everything together and leave to cook for 2-3 more minutes, turn off heat and then garnish with some sesame seeds, if desired.
Enjoy while hot.
