Gluten & soyfree noodles with oyster mushrooms, green asparagus and sesame
A quick and easy Japanese inspired stir fry with oyster mushrooms, green asparagus and some scallions in coconut aminos and sesame oil (the oil is optional). Topped with black sesame seeds. Combined with noodles of your choice. I used brown rice spaghetti.
Other stir fry recipes
Noodles
I have tried all kinds of glutenfree noodles. White rice noodles are the most common but don’t contain much nutrients. Soba noodles are a bit sticky, so are some brown rice noodles. I have found great brown rice spaghetti from a biological farm in Italy. And I started to use those for noodles as well. But if you have regular rice noodles that’s fine as well.
Coconut aminos
Instead of soy sauce I use coconut aminos. That is fermented juice from flowers of the coconut tree. It does not contain soy or gluten. It taste a bit less salty, it is sweeter but still has a great umami taste.
Medical Medium
Coconut aminos can be eaten on Medical Medium. But if you leave out all fermented foods you shouldn’t.
Sesame is a seed oil. But it’s not the same thing as the GMO seed oils that are used for cooking. Just be sure it’s bio and that it contains only sesame. You just need a teaspoon per portion.
Noodles with oyster mushrooms, green asparagus, scallions and sesame seeds
This recipe may contain
affiliate linksEquipment
- cooking pan
- ceramic non-stick pan
Ingredients
- 1 serving (brown) rice noodles I used brown rice spaghetti
- 2 cups (200 g) oyster mushrooms
- 6 asparagus (green)
- 1 turmeric green onion
- 1 tbsp fresh ginger grated
- 2 tbsp coconut aminos
- 1 tsp sesame oil
- 1 tbsp raw honey
- or maple syrup for vegan
- 1 tbsp coconut oil
For oil and fatfree
- NO sesame oil
- NO coconut oil
Instructions
- Depending on your noodles you cook them first or you put therm in some warm water later. I had brown rice spaghetti, mine needed to cook for 12 minutes. But white rice noodles usually just need a few minutes of soaking.
- Tear the mushrooms in strips. Bake them in a bit of coconut oil. If you eat fatfree you can use just a few drops of water.
- Grate the ginger and add.
- Cut the woody end off the asparagus. Cut in pieces (an inch). Add to the mushrooms.
- Deglaze with the coconut amino's, sesame oil and lemon juice. Let it simmer for a short while.
- Cut the scallions and add.
- Drain the noodles and add.
- Turn down the heat and add the honey (or maple syrup).
- Put on you plate and top with the sesame seeds.
Did you make this recipe or do you have any questions? Just leave a comment!