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Green Tea Noodles [Vegan]

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This noodle dish makes a great meal for two. Rice noodles are mixed with matcha and spirulina to give them their lovely, light green color. They're mixed with meaty mushrooms and a mixture of carrots and peas for a dose of vegetables. Serve these noodles with soy sauce, hot sauce, and sesame oil, based on your taste preferences.

Green Tea Noodles [Vegan]

This Recipe is :

Dairy FreeVegan

Serves

2

Cook Time

60

Ingredients

For the Noodles:

  • 5.30 ounces rice sticks
  • 1 teaspoon matcha powder
  • 1/2 teaspoon spirulina powder
  • 1 tablespoon extra virgin olive oil
  • 2-3 tablespoons water

For the Mushrooms:

  • Just under 1 ounce dried wood ear mushrooms
  • 1 tablespoon extra virgin olive oil
  • 1/2 leek
  • Salt and pepper, to taste
  • White wine
  • Soy sauce
  • Mustard

For the Vegetables:

  • 1/2 cup fresh peas
  • 1/2 red onion
  • 1 tablespoon extra virgin olive oil
  • 2 small carrots
  • Fresh basil
  • Salt and white pepper, to taste

For Serving:

  • 1/2 raw leek
  • A generous amount of fresh basil
  • Soy sauce
  • Hot sauce
  • Sesame oil
  • Sesame seeds

Preparation

To Make the Mushrooms:

  1. Boil the mushrooms for about 30 minutes, then drain and set aside.
  2. Heat up the oil in a large pan over medium-high heat, clean and slice half a leek, toss it in the pan, and cook it.
  3. Finely chop the mushrooms, add them to the pan, add the white wine, and simmer with wine, until reduced. Add salt, pepper, soy sauce, and mustard, to taste, stir well and cook for 2 more minutes. Turn off the stove and set aside.

To Make the Vegetables:

  1. Heat up the oil in a large pan over medium-high heat, finely chop half a red onion, toss in the pan, and cook it. Add the fresh peas and diced carrots, and cook for about 10 minutes with the lid on (add some boiling water if need be).
  2. Turn off the stove, add salt, pepper, and basil, and set aside.

To Make the Noodles:

  1. Bring a pot of water to a boil, add coarse salt, stir well, add the noodles, and cook for about 3-5 minutes, or according to manufacturer’s instructions.
  2. In the meantime, dissolve spirulina and matcha powder in water and warm up the mushrooms, peas, and carrots.
  3. When the noodles are done, drain them in a colander, then dump them back into the pot, add oil and the green concoction to the pot, then mix, and stir gently.
  4. Add mushrooms, peas and carrots, leek rings, and garnish with a lot of fresh basil. Drizzle soy sauce, hot sauce, and sesame oil over the noodles.
  5. Garnish with sesame seeds, mix well, and serve.

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AUTHOR & RECIPE DETAILS


photo

Ciao! I'm Stefania, Italian, based in Prague. I am an amateur cook, a wannabe food photographer, a flea-market addict, a daydreamer and an incurable glutton.


 

 



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