Fried vegetables with mushrooms, sesame oil and soy sauce
2 servings
45 minutes
Fried vegetables with mushrooms, sesame oil, and soy sauce are a true embodiment of Japanese culinary philosophy, where simplicity harmoniously blends with rich aromas. The dish originated from the tradition of wok cooking, where fresh vegetables and mushrooms are quickly stir-fried to retain their crunchiness and natural sweetness. Sesame oil adds a subtle nutty note while light soy sauce provides a savory depth of flavor. Perfectly balanced, it serves as a standalone dish or as an accompaniment to ramen noodles. The aroma of garlic, the tenderness of tofu, and the light freshness of green onions make this recipe a vivid example of Eastern gastronomy, where each ingredient plays its unique role in creating an amazing flavor ensemble.
1
Boil the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water, then divide into 2 bowls. Heat the broth and pour it over the noodles.
- Ramen noodles: 250 g
- Vegetable broth: 1 l
2
Meanwhile, heat the wok over medium heat for 1-2 minutes until it smokes, then add vegetable oil. Sauté the minced garlic for 5 seconds, then add the chopped vegetables, mushrooms, and tofu, but do not add the green onions. Stir-fry for 2-3 minutes until softened.
- Vegetable oil: 2 tablespoons
- Garlic: 2 cloves
- Courgette: 2 pieces
- Leek: 2 stems
- Fresh button mushrooms: 15 pieces
- Bean sprouts: 0.3 glass
- Snap peas: 14 pieces
- Tofu: 1 piece
3
Add salt, sugar, and soy sauce, then drizzle with sesame oil. Place on noodles and sprinkle with green onions.
- Salt: 1 teaspoon
- Sugar: 2 teaspoons
- Light soy sauce: 2 tablespoons
- Sesame oil: 2 teaspoons
- Spring onion: 4 stems
