This dish takes no more than 15 minutes and is excellent for vegan spice lovers! We used dried mushrooms in our recipe and re-hydrated them in boiled water for about 10 minutes, but feel free to just use fresh mushrooms 🙂 Enjoy the lovely chewiness of the sweet potato noodles, the crunchiness of the veggies, the umami of the mushrooms, and the strong spice of Mekhala Organic Korean Chilli Paste.

Ingredients:
(Serves 2)
1 tbsp oil
1 cup carrot, julienned
1 cup onion, sliced
1 cup mushroom, sliced
2 tsps Mekhala Organic Korean Chilli Paste
2-3 tsps soy sauce
7 oz (200g) cooked sweet potato noodles
Sesame seeds (for garnish)
Green onion (for garnish)

Method:
1. Fry carrot, onion, and mushroom in oil on medium heat for about 3 minutes.
2. Add in noodles and mix thoroughly.
3. Add soy sauce and Mekhala Organic Korean Chilli Paste.
4. Stir fry for another 2 minutes.
5. Remove from heat, garnish with sesame seeds and green onion, and enjoy!