Rice noodles with ginger sauce and shiitake mushrooms

Recipe for rice noodles with ginger sauce and shiitake mushrooms – sounds like some exotic, complicated dish, but it’s really easy to prepare. The taste is exotic though. Try it out!

Preparation time: 30 minutes
Servings: 4

Ingredients:
½ cup soy sauce
¼ cup agave syrup
⅓ cup water
4 tbsp apple cider vinegar
3 tbsp peanut butter
2 tbsp fresh ginger, grated
3 garlic cloves, mashed
2 tbsp olive oil
2 onions, finely chopped
3 cups shiitake mushrooms, coarsely chopped or whole
2 tbsp white sesame seeds
230 g rice noodles
1 ½ cups vegetable broth or water
2 cups baby spinach, coarsely chopped

Decoration (optional):
2 spring onions, finely chopped
2 cm fresh ginger, cut into thin slices
a pinch of red chili pepper flakes

Instructions:
1. For the ginger sauce, mix soy sauce, agave syrup, apple cider vinegar, peanut butter, 1 tbsp grated ginger, 1 garlic clove, and ⅓ cup of water in a bowl. Set aside.
2. Cover rice noodles with 1l of boiling water or cook them following packaging instructions. Strain them and set them aside.
3. Heat olive oil in a large deep pan at moderate temperature. Add shiitake mushrooms. Simmer them for about 5 minutes or until they get golden. Then add onion, 1 tbsp of grated ginger, and the remaining 2 garlic cloves. Simmer for another 4-5 minutes, until mushrooms start to caramelize.
4. Add ginger sauce and broth or water over shiitake mushrooms. When it boils, add spinach and simmer until spinach is cooked.
5. Add sesame seeds and stir.
6. Add noodles, mix to combine, and cook for 2-3 minutes. Remove from the heat.
7. Serve with finely chopped spring onions, red chili pepper flakes, and sliced ginger to taste. Enjoy.