Made in no time, this vegan recipe is easy and tasty.
200 g fresh glass noodles
1 teaspoon sesame oil
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 tablespoons mushroom sauce
1 teaspoon coconut sugar
2 garlic cloves, chopped
50 g carrot, cut into very small cubes or julienne
50 g Chinese broccoli (kale), thinly sliced separating stems and leaves
50 g ear mushrooms, thinly sliced
50 g cabbage, thinly sliced
2 Thai celery stalks, cut into 3 cm lengths
2 tablespoons vegetable stock (or water)
2 tablespoons oil
In a bowl, pour the noodles, sesame oil, dark soy sauce, half of the light soy sauce and half of the mushroom sauce. Stir until noodles are evenly brown.
Over a medium heat stir-fry garlic, carrot, broccoli stems and mushrooms in 2 tablespoons oil, for 2 minutes. Add remaining vegetables (including broccoli leaves) and cook for about 2 minutes more.
Stir in the remaining soy sauce and mushroom sauce, sugar and stock then mix well.
Add the noodles and celery and stir constantly for 1 to 2 minutes or until the noodles are hot.
Transfer to a serving dish. Add pepper to taste.