Homemade instant noodles with mushrooms and sesame
Quick, easy, and flavorful – these "instant noodles" are made with fresh ingredients and can be customized endlessly. Perfect for a fast dinner, lunch, or packed lunch. The recipe meets the whole grain logo standards.
Ingredients
- 1 portion whole grain noodles (approximately 50-60 grams)
- 150 ml boiling water
- 1/2 vegetable broth cube
- 1 spring onions
- 1 small carrot
- 3-4 sugar snap peas
- 3 oyster mushrooms
- 1 cm fresh ginger
- 1 tsp sesame seeds
- 1 small handful of flat-leaf parsley or possibly cilantro
Dressing
- 2 tsp sesame oil
- 1/2 tsp low-sodium soy sauce
- 1/2 tsp sambal oelek
Instructions
- Cook the whole wheat noodles with half a bouillon cube and keep 2 dl of the cooked water.
- Slice the spring onions, carrot, sugar snap peas, and mushrooms.
- Peel the ginger and grate it or chop it into small pieces.
- Take a glass and place the whole wheat noodles at the bottom.
- Place the ginger, carrot, spring onions, sugar snap peas, and oyster mushrooms on top of the noodles.
- Mix sesame oil, soy sauce, and sambal oelek, and pour it into the glass.
- Pour the 2 dl of cooked bouillon water over the glass just before eating and stir gently.
- Top with parsley and sesame seeds.
- Tip: Add more sambal oelek if you want it spicier.