Garlic Sesame Chasoba with Oyster Mushrooms
SERVES: 3 DIFFICULTY: Easy
200g Hakubaku Organic Chasoba noodles
6 tbsp olive oil
150g oyster mushrooms
6 cloves garlic, minced
4 tbsp agave OR 6 tbsp sugar
6 tbsp rice vinegar
6 tbsp soy sauce
2 tbsp sesame oil
2 tsp chilli sauce (or 1 tsp red chilli flakes)
6 green onions, sliced
1 tsp black sesame seeds
3 tbsp fresh coriander
1. Cook Hakubaku Chasoba noodles according to the package directions. Drain and rinse with cold water.
2. Meanwhile, place a saucepan over medium-high heat. Sauté mushrooms with 2 tablespoons olive oil and season with salt.
3. When the mushrooms are tender and browned, stir in garlic, agave, remaining oil, vinegar, soy sauce, sesame oil, and chilli sauce. Bring to a boil whilst stirring constantly until mixture is thoroughly combined.
4. Pour sauce over chasoba noodles, and toss to coat. Garnish with green onions, coriander and sesame seeds. Serve hot or cold!