This dish is very easy to make, within in about 25-30 minutes and serves 2 people.
The mushroom teriyaki noodles are plant-based/vegan, mainly whole foods and also gluten free.
It is for sure one of my all time favourite dishes. I’m making this already for years and still it’s a absolute go to, especially when bok choy and mushrooms are in the house! I also made this a lot in my student time because it’s quick, easy, healthy and super delicious! Perfect as a quick and easy dinner or lunch.
Ingredients:
- 1/2 tbsp. wok oil
- 1 red onion
- 2-3 cloves of garlic
- 1 red cayenne chili
- A big thumb of ginger
- 1 tsp. galangal root powder or 1 thumb of fresh galangal root
- 1/2 tsp. black pepper, crushed
- 400g mushrooms of choice (I used button mushrooms because that’s what I had, but shiitake or oyster mushrooms are also really great, you can also do a mixture)
- 200g or 1 block of firm tofu
- 1 tbsp. soy sauce
- 1/2-1 cup veggie broth or water
- 400-500g bok choy
- About 125g whole grain rice noodles
- Some optional toppings: cashews, sprouts, sliced spring onions, lime juice
Directions:
- First prepare your ingredients and set them aside. Clean, peel and dice the onion, garlic, ginger and chilli. If you are using fresh galangal root, dice that also. Clean and chop the mushrooms. Cut the tofu into cubes. Wash and cut the bok choy into strips.
- Meanwhile heat a wok and add the onion, garlic, chili, ginger and the eventually fresh galangal root in there along with the oil. Sauté until the onions are soft, then add the black pepper and powdered galangal if that’s what you use. Stir and sauté quickly. Then add the mushrooms and stir fry some more for about 5 minutes.
- Bring a little pot with water to a boil.
- After stir frying the mushrooms for about 5 minutes, add the water, soy sauce and tofu and stir it well. Let it cook for about 10 minutes to marinate the tofu, cook the mushrooms and reduce the liquid down again a bit. Use more or less broth or water depending on if it’s getting too dry too quickly. Then add the bok choy and stir fry for another about 5 minutes.
- Meanwhile, when the water is boiling, cook the noodles according to the package. As soon as they are done rinse them in a strainer with a little cold water quickly to prevent them from sticking together.
- To serve, put the noodles in your bowl or on your plate first and top it off with the teriyaki mushrooms and bok choy wok mixture. Eventually sprinkle some cashews, sprouts, spring onions and lime juice on top. Enjoy!
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