Gluten-free noodles with umami oyster mushrooms
A vegan recipe with gluten-free noodles, how do you make it tasty? Fair is fair, the oyster mushrooms are kind of the king of this dish. They give a nice bite and provide that extra umami feeling on your tongue. And that umami feeling? It is enhanced by the special umami sauce. The big advantage of this sauce is that you have all the flavours in 1 bottle. So in theory, you could even flavour the noodles without tahini. But in this noodles recipe, the tahini makes for an extra thick sauce. Enjoy!
DinnerNoodle dish1 serving30 minutes preparation
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This is how you make it
- Cook the gluten-free buckwheat noodles according to the instructions on the packet. Rinse with cold water.
- Mix the tahini with the umami sauce and 1 tsp sesame oil in a bowl. Add the noodles and mix in the sauce.
- Tear the oyster mushrooms into smaller strips. Cut the tofu into small 1-centimetre cubes.
- Heat 2 tsp of sesame oil in a pan over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove from the pan and set aside.
- In the same pan, add 1 tsp sesame oil and fry the oyster mushrooms until soft and turning a golden brown colour. Halfway through, add the garlic powder. Frying the oyster mushrooms takes 5-7 minutes.
- Meanwhile, finely chop the spring onion.
- Add the fried tofu and spring onion (again) to the pan and mix everything together.
- Divide the oyster mushrooms and tofu over the noodles.
- Garnish with chopped cashew nuts.
- Add any extra umami sauce to taste.
Tip(s)
- Garnishing these noodles can also be done with gomasio (sesame seeds), furikake (sesame seeds and seaweed), peanuts or black sesame seeds.
- Also delicious with rice noodles!
