Last week I decided to incorporate more vegan foods into my life. I love eating vegan but my family has other ideas. It is difficult to prepare 2 different meals every night, however, I am committed to doing this for the next 3 weeks. Hoping my family will taste my meals and enjoy them. Tonight was a win win, as my Son decided he like it and swapped his puffed mince pastry for this delicious noodle ramen, he even ate the mushrooms!
Tonights dinner was inspired by my Japanese friend Akie. We are completing a 30 Days to Healthy Living Challenge this month and she is struggling to find asian foods that fit with the program. As she is not experienced in customising her family favourites into 30 days clean eating friendly, I took it upon myself to come up with an dinner with asian flavours.
I learnt the other day that 10g of mushrooms (ie. 1 simple mushroom) can decrease your chance of breast cancer or having it return by 64%! I was gob smacked. So my fridge is brimming with white button, swiss & shiitake mushrooms this week.
I also found recently Brown Rice Vermicelli (Pandaroo brand), made from 100% brown rice! So I put all these lovely ingredients together to make this delicious dish.
Mushroom Noodle Ramen (Detox Friendly)
- 6 Cups Vegetable broth
- 1 Tbs fresh ginger peeled and grated
- 6 Shallots thinly sliced
- 2 Tbs Olive oil
- 300 g shiitake mushrooms sliced
- 1 Tbs Tamari sauce wheat free
- 2 Tsp sesame oil
- 2-4 drops Stevia to taste
- 200 g Brown Rice noodles
- 1 Jalapeño pepper thinly sliced
- 1 Lime juiced
- 1 Handful Fresh coriander
In a large saucepan pour in vegetable broth, add green onion, & grated ginger. Bring to the boil, then reduce heat and simmer for 10 minutes.
Meanwhile, add olive oil to a frypan and add mushrooms, sauté for about 6 minutes, until tender.
Stir in the tamari sauce and sesame oil and simmer until the sauce for about 1 minute until it thickens and coats the mushrooms.
Add mushrooms, brown rice vermicelli, Jalapeño & lime to the broth. Add Stevia to taste to balance out the sweet and sour. Simmer for another 5 minutes and serve. Top with fresh coriander.