Introducing a simple and flavourful recipe by Ching He Huang, an international Emmy nominated TV chef and food writer who has been the ambassador for our Organic & Gluten Free Soybean Noodles.
1. Bring a medium pan of water to the boil. Add in the soybean noodles. Cook the noodles in boiling water for 3 minutes. Turn off the heat and drain and refresh in iced cold water. Add 1 teaspoon of toasted sesame oil to prevent the noodles from sticking together.
2. Heat a small wok or pan, add the olive oil, then add the garlic and cook stirring for a few seconds then quickly add in the sliced shitake mushrooms. Toss cooking for 1 minute until the shitake mushrooms are coloured at the edges. Season with a tablespoon of low sodium light soy sauce, let the mushrooms absorb the soy. Remove and set aside to chilli.
3. In a small bowl, whisk together all the dressing ingredients.
4. Place the noodles in a large bowl, add the shitake mushrooms and pour in the dressing, toss together well and then serve immediately.