Sunny Ginger Noodles (Vegan, Nut-Free)

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.

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