Extracted from Rainbow Bowls by Niki Webster (Pop Press, £12.99)
Hoisin Mushroom Noodle Bowl with Gomashio
green beans add crunch along with the salty, nutty gomashio.
- 4 spring onions, chopped
- 2 tbsp coconut oil
- 4 garlic cloves, sliced
- 1 tsp grated fresh ginger
- 300g mushrooms of your choice, sliced
- 150g sugar snap peas
- 100g green beans trimmed and halved
- 300g fresh noodles of your choice
- For the sauce
- 4 tbsp hoisin sauce
- 1 tbsp tahini
- 2 tbsp tamari or dark soy sauce
- 3 tbsp toasted sesame oil
- 1 tbsp balsamic glaze or good-quality balsamic vinegar
- 4 tbsp light coconut milk
- For the gomashio
- 3 tbsp sesame seeds
- ½ tsp sea salt flakes
- 2 spring onions, sliced
Fry the spring onions in the coconut oil in a large frying pan or wok on a medium heat for five minutes.
Add the garlic, ginger and vegetables and stir-fry for a further three to four minutes until the vegetables are just tender.
To make the sauce, mix the sauce ingredients in a bowl to combine, then add to the veg and simmer for one to two minutes.
Meanwhile, cook the noodles according to the pack instructions, then drain.
To make the gomashio, dry toast the sesame seeds on a medium heat and salt in a small pan until lightly toasted. Be careful not to let them burn. Set aside.
To serve, top the noodles with the veg, gomashio and spring onions.
Extracted from Rainbow Bowls by Niki Webster (Pop Press, £12.99). Scroll to see book cover below.