• 100g rice noodle of choice, I used 3mm thick noodles
• A generous handful of shiitake mushrooms, chopped into big chunks
• A handful of broccoli, chopped into bite-sized pieces
• A handful of snow peas or green beans
• A small carrot sliced into long thin strips
• A handful of fresh mung bean sprouts or other sprouts of choice
• 1 tsp fenugreek powder (an Indian spice that has a sweet, subtle flavor and smells like maple. A very cool spice to have, it goes with almost everything. But if you don’t have it, no big deal)
• 1/2 tsp lemongrass powder1/2 tsp coriander powder
• 1 tsp of fresh ginger minced or ginger powder
• 1 tsp of fresh garlic crushed and chopped or garlic powder
• 1 tsp salt, adjust to taste
• 1/2 tsp black or white pepper
• 1 tbsp peanut oil, or other cooking oil
• 1 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1.5 tsp of rice vinegar or sushi rice vinegar
• Fresh mint, parsley, or cilantro (for topping, optional but recommended;))
• Roasted peanuts, for topping

• 2 tbsp Gochujang paste (If you want the meat to be less spicy I recommend using less.)
• 2 tbsp sesame seed oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar or sushi rice vinegar
• 2 tbsp vegan honey, agave, or maple syrup
• 1/2 tsp of salt
• 1/2 tsp garlic powder
• 2 tbsp orange juice
• 1 tbsp tamarind paste
• Toasted sesame seeds

1. Prepare your noodles by following the instructions on the package of your chosen noodles. Most rice noodles just need to be soaked in boiling water for 3-10 minutes. When the noodles are done soaking, strain them. Then season them with sesame oil, salt, rice vinegar, and a small dash of soy sauce. Then put it to the side.

2. Heat a non-stick pan on medium heat. Add fenugreek, lemongrass, coriander, and ginger (if using ginger powder). When the pan is hot, add peanut oil. When the oil is hot add the shiitake mushrooms and ginger (if using fresh ginger). Toss the mushrooms in oil, sprinkle them with salt, and then cover with a pot top. Allow it to cook for approximately 4 minutes while covered. You can check them and toss them every minute or so to make sure they don’t burn.

3. Next add your green beans, broccoli, and garlic to the pan. Add a little more salt, and soy sauce, and toss everything together. Cover and allow to cook for another 3 minutes. Then turn off the heat.

4. Add your thinly sliced carrots, and mung bean sprouts to the noodles. Then add the noodles to the veggies in the pan. Gently toss everything together.

1. In a small/medium-sized bowl whisk together gochujang paste, sesame oil, soy sauce, honey, salt, garlic powder, ginger powder, water, orange juice, and tamarind paste until well combined.

2. Preheat oven to 200C/. Cut steak into bite-sized chunks, or into whatever shape you desire. Line a baking tray with baking paper. Add the meat to the tray. Sprinkle the meat with salt and toss.

3. Bake your meat in the oven for about 6 minutes. Then take it out of the oven and pour your sauce over the meat and toss it so it’s evenly coated. Then bake for another 8-10 minutes.

4. When the meat is done, take it out of the oven and sprinkle toasted sesame seeds generously over the meat.

When everything is ready, put your noodle stir-fry onto a schmancy plate and top the noodles with fresh herbs, roasted chopped nuts, and the Gochujang meat! Feel free to add extra sesame seeds and soy sauce, if you like!