Sunny Ginger Noodles
4 tbsp fresh ginger root (grated)
2 garlic cloves (minced)
1/2 portobello mushroom (sliced)
1/2 cup carrots (cut into matchsticks)
1/2 cup snow peas
2 tbsp coconut margarine
2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp hoisin sauce
1 tsp sugar
3 tbsp sunflower butter
5 tbsp vegetable broth
1 tbsp cornstarch
1/4 cup sunflower seeds
1/4 tsp chili powder
1/4 tsp salt, 1/4 pepper
1 cup noodles of choice ( soba, spaghetti, etc.)
Put the noodles on to boil. Meanwhile, wash and cut the vegetables. In small bowl, mix the mushrooms, garlic, 1 tbsp sesame oil, 2 tbsp ginger and 1 tbsp rice vinegar (let marinate).
Roast the sunflower seeds, chili powder and salt on 350 degrees F until golden brown.
In a small cup, mix the rest of the sesame oil, vinegar, hoisin sauce, sugar, cornstarch, sunflower butter and vegetable broth. Stir until well combined (no lumps).
In a frying pan, melt the margarine on medium-high heat. Toss the marinated mushroom, carrots, snow peas and the rest of the ginger in the pan until the colours are super bright (5-6 minutes). Add the sauce, noodles and sunflower seeds, let cook for until hot.
Top with sriracha sauce (optional).
Yields two large servings.