One of my favourite quick dishes, this combines sweet and spicy chilli sauce with rice noodles for a lunch with a bit of a kick!
Ingredients: (serves 2)
100g rice noodles
1 tbsp sriracha hot sauce
1 tbsp agave syrup
1/2 tsp dried chilli flakes
1 tsp garlic purée
2 tsp tomato purée
1 tbsp soy sauce
1 tsp rice vinegar
1 tbsp sesame oil
2 handfuls shiitake mushrooms
to garnish: spring onions, finely sliced, sesame seeds
Method:
Place the noodles in a bowl, cover with boiling water and cover with a plate. Stir once or twice during cooking to break apart the noodles. This takes 5-10 minutes roughly, I usually just put them on at the start of cooking and once I've finished everything else they're ready.
Slice the mushrooms thinly and sauté in a pan on a low heat in some sesame oil.
While the mushrooms are cooking, add the sriracha, agave, dried chilli, garlic, tomato purée, soy sauce and rice vinegar to a small bowl. Whisk to combine.
Once the mushrooms are almost fully cooked, add the sauce to the pan to allow it to thicken for a few minutes. Then drain the noodles and add them to the pan, coating them in the sauce.
Serve and garnish with spring onions and sesame seeds.