We're back from Germany and time to spice it up after days and days of dense creamy food. Enter this SPICY number.
Source: Archana's Kitchen | Serves: 2 | Time: 20 min
Changes: destemmed the mushrooms; replaced ginger with allspice; replaced soy sauce with coconut aminos; and incorporated Miracle Noodles.
14 oz button #mushrooms , washed and halved or quartered if large
1 teaspoon sesame oil
6 green onions (white and green parts) chopped
4 cloves garlic , finely chopped
2 tsp ground allspice
2 jalapenos, finely chopped (reduce to 1 if you want it less spicy)
1 package ready to eat Miracle Noodles
3 tbsp red chilli sauce
3 tbsp tomato ketchup
2 tsp coconut aminos
Into a small mixing bowl, whisk all the sauce ingredients until well combined and keep aside.
Heat oil in a wok over medium heat. Add the garlic and allspice powder and saute for a few seconds.
Add the green onion, jalapenos and mushrooms and saute until the mushroom begin to release water.
Once the mushrooms have begin releasing water, it means they are cooked. Add the sauce mixture and Miracle Noodles.
Let the mixture boil for 3 to 4 minutes until the sauces get well absorbed with the mushrooms.
Check the salt at this stage and adjust according to taste.
Serve hot and enjoy!