Ingredients
SERVINGS: 2 Serving(s)
- 6 ounces portobello mushroom, sliced ¼ inch thick
- 8 ounces broccoli florets
- 1 red bell pepper, chopped
- ¼ cup sliced scallions
- 1 tablespoon sesame oil (divided)
- 1 tablespoon sesame seeds
- 7 ounces Hokkien stir-fry noodles
Marinade
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon garlic chili paste
- 1 tablespoon coconut sugar
- 4 tablespoons soy sauce
- 3 tablespoons lime juice
- 1 tablespoon water
Preparation
In a bowl, combine the marinade ingredients and mix well. Add sliced portobello mushrooms, stirring gently to coat; set aside.
In a skillet over medium-high heat, add ½ tablespoon sesame oil, broccoli florets, and chopped bell pepper. Stirring occasionally, cook for 5 minutes.
Remove broccoli and bell pepper from pan and set aside.
In the same pan, add remaining sesame oil. Gently add the sliced portobello mushrooms to the pan, reserving the marinade. Sauté the mushrooms for 2—4 minutes on each side, until the mushrooms are golden.
Add the noodles, the vegetables, and the marinade into the skillet. With tongs, toss until fully coated with the sauce.
Top with sesame seeds and remove from heat.
