Asian one-pot rice noodles with pak choi, snow peas and mushrooms

Ingredients for 2 servings:

• 1 onion(s)
• 3 cloves garlic
• 1 piece(s) ginger, thumb-sized
• 1 handful of mushrooms, brown, small
• 2 heads of pak choi
• 100 g sugar snap peas
• 2 tbsp soy sauce
• 1 tbsp maple syrup or brown sugar
• 2 tsp vegetable broth
• 1 tsp sesame oil, toasted, for seasoning
• 2 tbsp oil for frying
• 1 tsp Sriracha sauce
• 90 g rice noodles, thin
• ½ cup water
• 1 organic lime(s)
• 1 bunch of coriander leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegan

Heat the oil in a large wok. Meanwhile, chop the onion, ginger, and garlic. Fry them in the hot fat. Quarter the mushrooms and slice the pak choi. Add them to the wok with the snow peas and fry briefly. Add the soy sauce, maple syrup (or brown sugar), vegetable stock, toasted sesame oil, and sriracha sauce and mix well. Push all the ingredients to the side of the wok and place the rice noodle nests in the sauce on the bottom of the wok, cover with the ingredients, and add water. Cover and let simmer for about 3-4 minutes, until the noodles are tender. Remove the lid, add half a lime, and fry briefly on high heat. To serve, garnish with chopped cilantro and quartered lime.