Daily Vegan Lunch for 23 June, 2013: Mushroom Red Pepper Noodles

vegan mushroom red pepper noodles

INGREDIENTS:

4 cups cooked Korean noodles or linguine
2 teaspoons oil
1 portobello mushroom, sliced
1 cup sliced onion
1 cup roasted or fresh sweet red pepper, minced
1/4 cup soy sauce
2 cloves minced garlic
1/4 cup apple juice
1 Tablespoon agave nectar or sugar
1 teaspoon sesame oil

DIRECTIONS:

Cook noodles, set them aside. I used Korean noodles because they are much faster cooking than regular linguine. I leave them in the colander until the veggies are stir-fried, then add them quickly after a brief rinse in cool water.

Fry mushroom slices and onion in a large pan on medium-high heat in oil until mushrooms darken and onions begin to soften, about 1-2 minutes. Add red pepper, stir briefly. Add noodles (rinse them in cold water if they are sticky) and mix in soy sauce, apple juice, garlic, sesame oil, and sugar. Cook for about 30 seconds more, mix well, and serve.

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