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BULGOGI OYSTER MUSHROOMS SESAME NOODLES WITH PURPLE KALE | My Vegan Kitchen Life

BULGOGI OYSTER MUSHROOMS SESAME NOODLES WITH PURPLE KALE

BULGOGI OYSTER MUSHROOMS SESAME NOODLES WITH PURPLE KALE

15 mins prepServes 2

BULGOGI OYSTER MUSHROOMS SESAME NOODLES WITH PURPLE KALE Ingredients & method for sesame noodles: Cook noodles according to directions on package. In a heated skillet add 1 tbsp grape seed oil. Add noodles, sauté 2 minutes, add shredded kale, shredded carrots and chopped green onions. Remove from heat. Add sesame oil garnish with sesame seeds. Ingredients and method for mushrooms: In a large skillet on medium high heat add oil. In a bowl add cornstarch to mushrooms combine so they’re well coated. Add mushrooms to hot skillet. Allow the mushrooms to brown very well on both sides. Almost charred or burnt. About 10 minutes. Remove mushrooms from heat. Add Bulgogi sauce to mushrooms combine. SUBSCRIBE TO MY YOUTUBE CHANNEL @myvegankitchenlife For more Step by Step full recipe demos. You can also find even more delicious recipes on my WEBSITE @myvegankitchenlife YOUTUBE & WEBSITE LINK in BIO @myvegankitchenlife Follow @myvegankitchenlife for more plantbased/ vegan recipe inspiration *********************************** #foodideas #veganfoodie #vegan #plantbased #veganfoodlovers #familydinners #meatfree #mealplans #veganjamaican #eatvegan #eatplants #easyplantbasedrecipes #veganfood #vegandinner #plantbaseddiet #veganmealprep #myvegankitchenlife #veganreels #govegan #homemade #homecooking #foodiereels #plantbasedvegan #cookingvideos #ilovetoeat #plantbasedliving #healthyrecipes #mushrooms #sesamenoodles

2 servings

What you need

oil

1 fl oz oil

sesame oil

1 fl oz sesame oil

cornstarch

1 cup cornstarch

oyster mushrooms

1 oyster mushrooms

noodles

sesame seed

1 oz sesame seed

kale

grape seed oil

1 tbsp grape seed oil

green onion

1 bunch green onion

carrot

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Instructions

For the sesame noodles: Cook noodles according to directions on package. In a heated skillet, add 1 tablespoon grape seed oil. Add noodles, sauté for 2 minutes. Add shredded kale, shredded carrots, and chopped green onions. Remove from heat. Add sesame oil and garnish with sesame seeds.

For the bulgogi oyster mushrooms: In a large skillet on medium-high heat, add oil. In a bowl, add cornstarch to mushrooms and combine so they’re well coated. Add mushrooms to the hot skillet. Allow the mushrooms to brown very well on both sides, almost charred or burnt, for about 10 minutes. Remove mushrooms from heat. Add Bulgogi sauce to mushrooms and combine.

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