Samoan Sapasui Mushroom Noodles

Ingredients

• 180 g rice noodles
• 1 tbsp neutral oil
• 250 g mushrooms, sliced
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 2 cups shredded cabbage
• 1 carrot, cut into matchsticks
• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster-style mushroom sauce or hoisin
• 1 tsp brown sugar
• 1 tsp black pepper
• 1 tbsp lime juice
• 2 tbsp chopped scallions
• 1 tbsp toasted sesame seeds

Steps

1. Cover rice noodles with just-boiled water and soak according to the package, usually 5 to 7 minutes. Drain and rinse briefly.
2. Heat oil in a large wok or skillet and brown mushrooms for 4 minutes. Add onion, garlic, and ginger.
3. Add cabbage and carrot and stir-fry 3 minutes so vegetables soften but remain crisp.
4. Stir soy sauce, mushroom sauce, brown sugar, black pepper, and 2 tablespoons water together, then add to the wok.
5. Add noodles and toss with tongs for 2 minutes until evenly coated and hot. Add a splash of water if they look dry.
6. Finish with lime, scallions, and sesame seeds. Serve immediately while the noodles are glossy.

Allergen note: Contains gluten, sesame and soy. Check noodles for gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.