Tasty vegan shitake noodle bowls 🍜

Cooking time: 40 mins


  • Shitake mushrooms
  • Rice noodles
  • Red pepper
  • Yellow pepper
  • Cucumber
  • Baby Spinach
  • Bean sprouts
  • Low salt gluten-free soy sauce (or any regular soy sauce)
  • 1 tablespoon of Rice vinegar
  • 1 teaspoon Worcester sauce
  • 1 teaspoon of garlic
  • 1 teaspoon of ginger
  • 1 teaspoon of sugar
  • 1 teaspoon of sweet chilli sauce
  • 1 oxo vegetable stock cube
  • 1 teaspoon of Chinese spices
  • 1 teaspoon of salt
  • Sesame seed oil
  • Chopped garlic clove
  • Oyster sauce


  1. Chop all the veg into thin slices, except the spinachIMG_2342
  2. Boil hot water and pour over the rice noodles, let the noodles sit in the water till its bright white and softer.IMG_2344
  3. Heat a pan with sesame seed oil and add the shitake mushrooms, once they are starting to cook add the veg stock cube and a splash of water. Let that simmer till the mushrooms are soft. Place the mushrooms to one side.IMG_2341
  4. In the same pan add rice vinegar, garlic, ginger, sugar, salt and let it thicken. Then add the bean sprouts, and let it cook for 5 minutes. It should still be crunchy, and not soggy. Place the sprouts to one side.IMG_2343
  5. Then again in the same pan heat some baby spinach and add sweet chilli sauce and Worcester sauce and cook for less than 5 mins.
  6. Season the rice noodles, with a chopped garlic clove and soy sauce, Chinese spices and a drop of oyster sauce.
  7. Plate up all the ingredients into a medium-sized bowl and you could serve this will some seaweed on the side or even a refreshing soursop smoothie! FF22762C-139D-41FD-B9D7-2C35E07D31CF

It’s delicious 😅


See you tomorrow foodies x

Hope you try this recipe, you won’t regret it

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