2 medium carrots, peeled and cut into small batons
1 cup mushrooms, sliced
2 cups baby spinach leaves
2 tbsp sesame seeds
Method
Put all of the sauce ingredients into a blender or food processor and blend until a smooth sauce forms, set aside. If you don't have this equipment to hand, simple whisk them together in a bowl.
Bring a large pot of water to the boil. Add noodles, and cook for just two minutes until softened. Drain, and rise under cool water, set aside in the colander,
Heat 1 tbsp of oil in a wok, or large non-stick frying pan. Once the pan is hot, add the carrots and mushrooms and stir fry over a medium-high heat until just tender. Empty onto a dish and set aside
Add the remaining tbsp of oil to the pan or wok, followed by the cooked noodles and the block pepper sauce. Stir fry the noodles over a medium-high heat until completely cooked, just a couple of minutes should do the trick
Remove from heat and add the cooked vegetables, spinach leaves and sesame seeds. Toss everything together until everything is well combined, the spinach has wilted, and the vegetables have heated through
Serve and enjoy!
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/black-pepper-sesame-stir-fried-noodles/