* 1/2 thumb of fresh ginger, peeled and finely chopped * 1.5 tsp sesame oil * 1 tbsp dark soy sauce * 1 tbsp light soy sauce * 4 tsp maple syrup * 1 tsp rice wine vinegar * 160g / 5.6oz noodles * 100g / 3.5oz mushrooms, sliced (we use Shiitake) * 1 red pepper, sliced * 4 Tenderstem broccoli, halved lengthways * 1 spring onion, sliced
### Instructions
1. Add the ginger, 1/2 tsp sesame oil, the dark soy sauce, light soy sauce, maple syrup and rice wine vinegar to a jar. Seal the jar with a lid and give it a good shake, then leave to one side. 2. Meanwhile, cook the noodles in boiling water. They should be cooked but still chewy (see notes on our website for more info). 3. Add the remaining 1 tsp of sesame oil to a wok on a hot heat. Add the mushroom, red pepper and broccoli. Fry for 3-5 minutes or until the veggies are cooked but still crunchy. 4. Add the cooked noodles, sauce you made earlier and spring onion. Stir and cook for 30 seconds, then serve.
2 Comments
### Ingredients
* 1/2 thumb of fresh ginger, peeled and finely chopped
* 1.5 tsp sesame oil
* 1 tbsp dark soy sauce
* 1 tbsp light soy sauce
* 4 tsp maple syrup
* 1 tsp rice wine vinegar
* 160g / 5.6oz noodles
* 100g / 3.5oz mushrooms, sliced (we use Shiitake)
* 1 red pepper, sliced
* 4 Tenderstem broccoli, halved lengthways
* 1 spring onion, sliced
### Instructions
1. Add the ginger, 1/2 tsp sesame oil, the dark soy sauce, light soy sauce, maple syrup and rice wine vinegar to a jar. Seal the jar with a lid and give it a good shake, then leave to one side.
2. Meanwhile, cook the noodles in boiling water. They should be cooked but still chewy (see notes on our website for more info).
3. Add the remaining 1 tsp of sesame oil to a wok on a hot heat. Add the mushroom, red pepper and broccoli. Fry for 3-5 minutes or until the veggies are cooked but still crunchy.
4. Add the cooked noodles, sauce you made earlier and spring onion. Stir and cook for 30 seconds, then serve.
[Source](https://www.instagram.com/p/CWGUMGBAMMS/)
Looks so good