This dish inspired me a long time ago when I visit some nice European cities and I saw different Asian street food. Thai, Japanese, Vietnamese, Malaysian, Korean and many more of course. I remember the freshness of vegetables and fruits very friendly people and chefs as well and very open to sharing information about each ingredient and also about exotic herbs and leaves as well I have to say I’m always curious and open to learning cause this is important study every day and I think it’s not just about cooking it’s generally. Also, I need to mention I use to leave in Brighton UK with Japanese flatmate she cooked everyday fresh meal and I learned so many things which you can’t find in the books or TV 🙂 So that’s what I decided it make today easy brunch lunch for you and It help to all of you who don’t want to spend much time in the kitchen.
Recipe:
200g vegan udon noodle
25g fresh spring onion
150g shimeji mushrooms
1 small carrots
50g tender steamed broccoli
100g peppers (your choice)
1 clove of garlic
5g fresh ginger
1 teaspoon of sesame seeds
2 large spoons of vegan soya sauce
1 head of pak choi salad
5 spoon of vegan hoisin sauce
cooking oil
salt & pepper
Method:
So, my dear readers, I would like to suggest use large cooking pot or ceramic wok pot for better manipulation and also some small pot for noodle which it does not take to long cook you have to be careful since your water start boil and you will add noodle n to your pot it takes around 7 min depending on which noodle you will use but I guess max time it will be 10 min.
For vegetable peel, the first skin from carrots remove garlic shall and chop spring onion ends and clean up all vegetable and slice as julienne all vegetable please then add some your choice cooking oil into your pot and add everything together and nicely braise till soft add hoisin sauce and seeds and also salt and pepper and mix with your noodle together.
