Contains: Soy, Sesame
May Contain: Mustard, Sulphites, Wheat, Gluten, Milk, Egg, Tree Nuts, Peanuts, Fish, Shellfish
May Contain: Egg, Milk, Mustard, Peanuts, Seafood, Sulphites, Tree Nuts, Wheat, and Gluten.
Bring 2 ½ litres (5 litres for 4 servings) salted water to a boil in a large pot.
Wash shiitake mushrooms, bell pepper, and green onions. Remove stems from mushrooms and slice into ¼ inch strips. Place mushrooms in a medium bowl with half of the following: soy sauce, sesame oil, garlic, and raw sugar. Add ¼ tsp. (½ tsp. for 4 servings) black pepper. Toss to coat mushrooms in marinade.
Cut bell pepper in half and remove stem and seeds. Cut bell pepper into ¼ inch slices. Thinly slice green onions. Rinse edamame in a fine mesh sieve and set aside in a small bowl.
When water from Step 1 is boiling, add rice noodles. Cook noodles for 4-5 minutes, until tender and chewy. Once noodles are done, drain in a fine mesh sieve and rinse under cold water to chill. Set aside for Step 5.
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large wide saucepan over medium-high. Once hot, add marinated mushrooms and onions. Cook for 2-3 minutes, until onions are soft and golden. Add bell pepper and carrot. Stir to combine vegetables. Cook for 2-3 minutes, until tender but still crunchy. Add zucchini and edamame. Cook for 2-3 minutes.
Stir noodles into saucepan and turn heat to low. Add remaining sesame oil, soy sauce, garlic, and sugar. Stir everything together. Cook for 2-3 minutes, or until noodles are heated and sauce thickens.
Use tongs to transfer stir-fry noodles to serving bowls. Top with sesame seeds and green onions. Enjoy!