Description
A vibrant stir-fry combining portobello mushrooms, broccoli, and colorful peppers, packed with plant-based protein and flavored with lime and chili.
Ingredients
Scale
- 300 g portobello mushrooms (sliced)
- 3 tbsp dark soy sauce
- 2 tbsp sweet chilli sauce
- 1/2 lime zest
- 3 tbsp lime juice
- 1/2 tsp rice wine vinegar
- 1 tsp toasted sesame oil
- 1 tbsp coconut oil
- 125 g onion (sliced)
- 1 red chilli pepper (chopped)
- 2 cloves garlic (minced)
- 20 g ginger (grated)
- 180 g red bell pepper (sliced)
- 280 g broccoli (florets)
- 50 g cashew nuts
- 175 g noodles (wholewheat preferred)
- 3 small spring onions (chopped)
- Sesame seeds for serving
Instructions
- Whisk together dark soy sauce, sweet chilli sauce, lime zest, lime juice, rice wine vinegar, and sesame oil to make the marinade.
- Marinate mushrooms in the marinade for about 10 minutes.
- Cook the noodles according to package instructions, reserving some cooking water.
- In a large wok, heat coconut oil and stir-fry onion for about 5 minutes until translucent.
- Add garlic, ginger, and chilli pepper, stir-frying for 2 minutes until aromatic.
- Add red bell pepper, broccoli, and cashews, stir-frying for another 2 minutes.
- Add the marinated mushrooms and any remaining marinade, cooking for 4-5 minutes until heated thoroughly.
- Toss in the cooked noodles, adding reserved noodle water if needed. Mix and serve topped with spring onions and sesame seeds.
Notes
Make sure not to overcook mushrooms for best flavor. Feel free to swap in seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg