Do you love Asian food? Crave salty or spicy tastes?

This is a quick and easy recipe that, as it happens, is gluten free and vegan too!

To feed approximately two-three people, here’s what you’ll need:

• 400 g dried rice noodle
• 1 large head or 2 small heads bok choy
• 1 bunch green onion
• 1 handful oyster mushrooms
• 200 g mung bean sprouts
• 2 tbsp sesame oil
• 2 cubes vegetable bullion
• 1 whole chili
• 1 thumb sized piece fresh ginger
• 3 tbsp tamari (gluten free soy sauce)
• 2 cloves garlic

Start by mincing the garlic and ginger. Then finely slice the chili. Add all three to a pan with the sesame oil and sizzle until fragrant. Dissolve the vegetable bullion cubes a half cup of boiling water, and then pour into the pan with the rest of the spices.

Cut the green onion and bok choy into two inch lengths. Cut the oyster mushrooms into slices. Add all three to the pan with the mung bean sprouts. Cook for no more than five minutes, or the vegetables will become soggy.

While the veggies cook, place the rice noodles in a pot and add enough water to cover them. Bring the water to a boil. It should only take five minutes in the boiling water to soften the rice noodles. Once softened, drain them and add to the pan with the other ingredients. Mix all the ingredients together thoroughly and then add the tamari.

Spoon it into bowls and eat with your favorite chopsticks.

Now, it’s ready to eat! Wasn’t that easy?

For some variations on the recipe, consider adding a dash of curry powder to the mix. Or maybe some grilled tofu on top. Want a little more textural interest? Go for some crushed peanuts on top. Or if you’re of the carnivore persuasion, try topping it with some sliced steak!

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Apprentice Editor: Kathryn Muyskens / Editor: Catherine Monkman

Photo: Wikimedia Commons