This recipe brings together a medley of fresh vegetables and hearty noodles, all tossed in a savoury sauce that’s sure to tantalise your taste buds. So grab your chopsticks and get ready to twirl your way to a deliciously satisfying experience!
Ingredients:
- 1/3 cup low sodium soy sauce
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons brown sugar
- 1 teaspoon Sriracha
- 8 ounces whole wheat spaghetti or lo mein noodles
- 2 tablespoons vegetable oil
- 8 oz baby bella mushrooms, sliced
- 2 cups snow peas
- 1 large red bell pepper, seeded and sliced
- 1 carrot, peeled and cut into matchsticks
- 1 small onion, peeled and sliced lengthways
- 2 cloves of garlic, chopped
Method of preparation:
Cook the pasta according to package instructions until al dente, drain and set aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, brown sugar and sriracha to make the sauce.
Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the garlic, mushrooms and onions and stir-fry for about 3 minutes until soft.
Add the red pepper, carrot and sugar snap peas to the pan. Continue to stir-fry for a further 2-3 minutes.
Reduce the heat to medium. Add the cooked pasta and sauce to the frying pan with the vegetables. Toss and cook for a further 2 minutes, making sure the noodles are heated through and have absorbed the sauce.
