Recipes | September 1, 2017 | By

Write a review
  1. 1 cup mirin
  2. 1 cup sake
  3. 1/4 cup brown sugar
  4. 1 cup tamari or wheat-free soy sauce
  5. 3 spring onions, sliced
  6. 1 tbsp coconut oil
  7. 2 handfuls shimeji mushrooms (not all separated)
  8. 2 handfuls pak choi, rinsed
  9. 2 handfuls sliced Napa or Chinese cabbage
  10. 1/2 packet Vermicelli noodles
  11. Fresh coriander
  12. 1 lime
  1. Heat one large deep pan or wok over medium-high heat.
  2. Combine the mirin, sake, soy and sugar in a bowl and set aside.
  3. Place spring onions and coconut oil in the pan. Sauté for a minute, then add one cup of the sake mixture.
  4. Add the mushrooms, pak choi and cabbage to the pan. In the meantime, soak the vermicelli noodles in water for 5 minutes. Then add to the pan with the vegetables.
  5. Add the rest of the sake mixture and cook for a further five minutes.
  6. Serve noodle mix with fresh coriander and a squeeze of lime juice.
  1. Recipe Credit: Amy Hopkins
  2. Photo Credit: Micky Hoyle
Green Monday