This mushroom-forward stir-fry is quick to prepare and easy on the eyes. Shiitake mushrooms, chewy noodles and a kaleidoscope of vegetables are coated in a glossy sauce flavored with hoisin, garlic, ginger, and sesame. It’s a great way to use what you have in your veggie drawer, adding anything that sounds good into the mix, and the whole thing comes together in less than 30 minutes.

Ingredients

1/3 cup mushroom or vegetable broth, plus more, if needed

1/4 cup low-sodium soy sauce

2 tablespoons hoisin sauce

3 cloves garlic, minced

1 tablespoon grated ginger

1 tablespoon rice vinegar

12 ounces dry yakisoba or ramen noodles

1 tablespoon toasted sesame oil

8 oz. shiitake mushrooms, wiped clean, tough ends trimmed and tops sliced

3–4 cups mixed vegetables, such as shredded cabbage, sliced red bell pepper, broccoli, carrots and/or snow peas

3 stalks green onions, thinly sliced, plus more for garnish

Chili crisp and/or toasted sesame seeds, to garnish 

Instructions

1. In a small bowl, whisk together broth, soy sauce, hoisin, garlic, ginger and vinegar; set sauce aside.
2. Cook noodles according to package directions, draining 1 to 2 minutes before fully cooked and still a little firm.
3. In a wok, 12-inch cast-iron or nonstick skillet, heat sesame oil over medium-high. Add mushrooms and vegetables; cook, stirring frequently, until crisp-tender, about 3 to 4 minutes.
4. Stir in noodles, prepared sauce and green onions, gently tossing with tongs to combine. If it seems too dry, toss in another splash of broth or water. Cook until sauce nicely coats noodles, about 1 to 2 minutes. 
5. Divide mixture into bowls and garnish with green onions, chili crisp and sesame seeds before serving.

Source: https://www.mushroomcouncil.com