Serves 2-3
Ingredients
1 tbsp sesame oil, plus extra if needed
125g mushrooms (we used shiitake), finely chopped
200g plant-based mince
200g ramen noodles (or whichever noodles you prefer)
2 garlic cloves
Thumb-size piece fresh ginger
1 tsp chinese five-spice powder
3 spring onions, sliced
Chilli oil for drizzling
2 tbsp sesame seeds
For the sauce…
2 tbsp tahini
2 tbsp soy sauce
1 tbsp rice vinegar or balsamic vinegar
1 tbsp sesame oil
1 tsp sugar
1 tsp chilli flakes
Method
1) Heat the sesame oil in a hot frying pan, then add the mushrooms and mince with a pinch of salt. Fry for about 10 minutes, stirring regularly, until you’re left with a crispy mixture (turn down the heat if you find it sticks to the pan too much).
Meanwhile, cook the noodles according to the packet instructions. Drain and rinse with cold water.
2) Mix all the sauce ingredients in a bowl with 50ml cold water.
3) Grate the garlic into the mince pan with the ginger. Add the chinese five-spice and cook for 1 minute, adding a splash more sesame oil if the mixture looks too dry.
4) Pour in a third of the sauce and cook for 2 minutes until the mince
is slightly browned. Remove half the mince mixture and set it aside. Reduce the heat to low. Transfer the cooked noodles to the pan and add most of the spring onions. Increase the heat, pour in the remaining sauce and stir well, adding a splash of water to loosen if necessary.
5) Divide the noodle mixture among 2-3 bowls. Top with the reserved crispy mince, then finish each portion with a drizzle of chilli oil, sesame seeds and the remaining spring onions.
Credit to SPEEDY BOSH
NoMatesOnPlates 