Tamari Noodles with Sticky Mushrooms

Serves 2.

Ingredients

• 100g rice noodles
• 1 1/2 tbsp rapeseed oil
• 1 packet enoki, or other exotic, mushrooms
• 1 large tbsp pumpkin seeds
• 2 tsp soya sauce
• 1 tsp maple syrup
• 1/2 courgette, spiralised or ribboned using a peeler
• 1 pak choi, sliced thinly and horizontally
• A handful of coriander, chopped
• 1 tsp chilli flakes
• 1/2 juice of a lime
• Tamari dressing recipe here.

Method:

1. Cook your rice noodles by boiling a kettle of water and pouring over the noodles in a bowl. Cover and leave to sit for 10 minutes before draining.
2. Make your tamari dressing by blending all the ingredients together until smooth.
3. In a sauce pan, add 1/2 tbsp rapeseed oil, the soya sauce and maple syrup, along with the mushrooms and pumpkin seeds. Sauté together for 3-5 minutes until the mushrooms have softened and soaked up the sauce.
4. Add 1 tbsp rapeseed oil into your drained noodles and use your hands to work it through, to coat the noodles. Add 2 tbsp of the tamari sauce and use your hands again to combine this with the noodles. Then add your courgette noodles, pak choi and half the coriander, as well as another tbsp of the tamari sauce and combine with the noodles.
5. Spoon the noodles onto the plate and add spoonfuls of the sticky mushrooms and seeds on top. Sprinkle over the chilli flakes, the rest of the coriander and squeeze the lime juice. Enjoy as a warm dish or store in the fridge for up to 3 days as a cold noodle salad!