Preheat a skillet over medium-high heat. Add 1 tsp (5 mL) sesame oil and swirl to coat bottom of pan. Add bell pepper, broccoli and half the green onion and cook, stirring occasionally, until tender crisp, 3-4 minutes. Transfer to a plate, cover to keep warm, and set aside.
While veggies are cooking, cook noodles according to package directions. Drain and return the noodles to the pot and cover to keep warm. Set aside.
When veggies are done, return skillet to medium-high heat and add remaining sesame oil. Add mushrooms and lentils and cook, stirring occasionally, until mushrooms have cooked down, about 5-7 minutes.
Add ginger, soy sauce, rice vinegar, brown sugar and chili garlic sauce to skillet. Stir well to coat the lentils and mushrooms, stir in water then bring mixture to a simmer. Cook until thickened slightly, about 3-4 minutes. Add sesame seeds and stir to combine then remove from heat.
Whisk together peanut sauce ingredients in a small bowl. Add peanut sauce and reserved cooked veggies to the pot with the noodles and stir well to coat. Add warm water to loosen the sauce, if needed, 1 Tbsp (15 mL) at a time, stirring constantly.
To serve, divide noodles with veggies between 4 bowls. Top with lentil-mushroom mixture, chopped peanuts and remaining green onions. Enjoy!
Notes
Feel free to use any other noodle of choice.
A 19 oz (540 mL) can of lentils, drained and rinsed, yields 2 cups (500 mL) cooked lentils.
Preheat a skillet over medium-high heat. Add 1 tsp (5 mL) sesame oil and swirl to coat bottom of pan. Add bell pepper, broccoli and half the green onion and cook, stirring occasionally, until tender crisp, 3-4 minutes. Transfer to a plate, cover to keep warm, and set aside.
2
While veggies are cooking, cook noodles according to package directions. Drain and return the noodles to the pot and cover to keep warm. Set aside.
3
When veggies are done, return skillet to medium-high heat and add remaining sesame oil. Add mushrooms and lentils and cook, stirring occasionally, until mushrooms have cooked down, about 5-7 minutes.
4
Add ginger, soy sauce, rice vinegar, brown sugar and chili garlic sauce to skillet. Stir well to coat the lentils and mushrooms, stir in water then bring mixture to a simmer. Cook until thickened slightly, about 3-4 minutes. Add sesame seeds and stir to combine then remove from heat.
5
Whisk together peanut sauce ingredients in a small bowl. Add peanut sauce and reserved cooked veggies to the pot with the noodles and stir well to coat. Add warm water to loosen the sauce, if needed, 1 Tbsp (15 mL) at a time, stirring constantly.
6
To serve, divide noodles with veggies between 4 bowls. Top with lentil-mushroom mixture, chopped peanuts and remaining green onions. Enjoy!
