Vegan Nori Knife Cut Noodles with Scallops
These umami, buttery nori knife cut noodles, paired with chili oil vegan scallops is addictive and satisfying!
Servings: 4
Ingredients
- 250 g knife cut noodles dried
- 1/4 cup light soy sauce
- 2 packs roasted seasoned nori sheets
- 4 tbsp toasted sesame seeds
- 6 tbsp toasted sesame oil
- 1/2 tbsp garlic powder
- 2 tbsp nutritional yeast
- 1 cup starchy noodle water
- 4 large king oyster mushrooms
- 2 tbsp chili oil crisp
Instructions
- Pulse nori sheets with toasted sesame seeds until you form a coarse mixture.
- Cook the knife cut noodles in a pot of boiling water with soy sauce until al dente. Reserve a cup of noodle water before draining.
- Slice king oyster mushrooms and score them in a criss-cross pattern.
- Pan fry in olive oil until both sides of the mushrooms are golden brown. Add chili oil crisp and mix evenly.
- Combine the nori-sesame seeds mixture with garlic powder, nutritional yeast, sesame oil, soy sauce, noodle water and mix well.
- Toss in the cooked noodles to create silky, buttery and umami noodles.
- Plate the noodles, and place a few slices of king oyster mushroom scallops on top. Enjoy!