- 300g assorted mushrooms – such as oyster, enoki, shitake, button, swiss, all sliced
- 150g kelp noodles
- 3 tbsp coconut milk
- 3 tbsp miso paste
- 1 handful snowpeas
- 40g of broccoli
- Half small red capsicum sliced
- 1 small shallot finely chopped
- 4 sprigs fresh coriander
- 1 tbsp coconut oil
- Lime juice
- Red chillies finely sliced
- Salt and pepper
In a saucepan heat coconut oil with the mushrooms, add coconut milk and miso paste, and heat gently until all combined and smooth.
Add the kelp noodles and stir for 3 minutes.
Remove the pan from the heat and add the rest of the ingredients.
Garnish with coriander, fresh lime, red chillies, salt and pepper.