In yesterday’s post I introduced you to Shirataki Miracle Noodles. The recipe in this post is one that I came up with and has been a regular in my kitchen since. It is so quick and tasty.
I need to address the fact that the Sriracha sauce in the recipe is not completely vegan. There is some fish extract in the sauce (way down on the ingredient list). While I eat a plant based diet and do not eat any animal flesh, I do on occasion consume sauces that have fish extracts in them. I married into a Chinese family and have picked-up so many wonderful cooking tips from them. They have also intriduced me to some really great marinades and sauces. I feel that these sauces make up such a small percentage of my daily diet that I am personally OK with using the sauces in small amounts (i.e.this recipe only calls for 1/4 tsp. of Sriracha…of that 1/4 tsp, the fish extract is the 5th ingredient).
1 package angel hair Miracle Noodles
¼ of an onion, sliced into matchsticks (I used a red onion)
½ cup dried mushrooms, reconstituted (I bought mine at Costco)
½ – 1 tsp. Sriracha sauce (I like it HOT)
5 basil leaves, cut into thin strips
scarce amount of olive oil
soy sauce to taste
dash of sesame oil (optional)
Pour hot water over the dried mushrooms. Once reconstituted, slice to desired size.
Rinse the noodles in a colander and drain.
Pour a very slight amount of olive oil into a pan and sauté the onions.
Once the onions are translucent and slightly browned, add in the Miracle Noodles. Toss to incorporate and then add the Sriracha sauce and soy sauce. Mix well.
Finally, add the mushrooms and basil and toss to incorporate.
That’s it! Pour the noodles into a bowl and enjoy…
For a printable version of this recipe click here.