Servings size: 2 pax

Cuisine Tags: Vegan, Vermicelli, carrot, shiitake mushrooms

Ingredients:

• 50g vermicelli
• 1/4 carrot
• 1/4 komatsuna (Japanese mustard spinach)
• 2 shiitake mushrooms
• 2 tbsp sesame oil
• 1 tsp salt
• 1 tsp pepper
• ½  inch of ginger
• 1 clove of garlic
• 1 bag of dashi soup stock (5g)
• 100 ml water

Instructions:

1. Cut carrots, shiitake mushrooms, and komatsuna into small pieces. Grate garlic and finely chop ginger.
2. Add all the veggies in a saucepan, add water to cover at least water 2 inches above them. Cover the pot and boil on medium heat for 5 minutes or till tender. When it's cooked, drain the water.
3. Cook the vermicelli in a large pot of boiling water according to the package instructions. Once cooked, transfer to a bowl.
4. Add sesame oil to a pan and stir fry carrots, shiitake mushrooms, and komatsuna. Season with salt and pepper and transfer them into a bowl.
5. Add 1 tablespoon of sesame oil, shiitake mushrooms, vermicelli, garlic and ginger and stir fry until tender.
6. Transfer the noodles to the bowl of veggies and toss well.

Recipe By: Osawa Japan Official Ambassador Nijiiro Kitchen

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