In a perfect world, cooking is fast, healthy, convenient and tasty. But it’s not some faraway fantasy!
Depending on how much time, energy and creative juice I have, my meal-making process varies from express to long and laborious. The only thing that took a while for this noodle dish was the lotus root chips - they take a while to fry! The rest was a breeze. With sautéed shimeji mushrooms and blanched four-angle bean, cabbage shoots and black fungus over rice noodles coloured with butterfly pea flowers. It all went perfectly with the Swicy (sweet + spicy) Sauce by @pinxinvegan. Their new chili sauce range is made from fresh ingredients, without preservatives, and instantly brings life to all dishes.