This is the sort of meal I throw together for lunch when I’m home. I had two king oyster mushrooms which I forgot to put in my mushroom pasta, two leftover baby bok choy, and fenugreek sprouts which I’d left to develop some leaves.
I started by heating some oil and adding two smashed garlic cloves, 1/2″ of sliced ginger, and 2 dried red chiles. Meanwhile I started some water to boil for rice noodles.
I chopped the bok choy and mushrooms and added them to the spices, along with the white part of a spring onion, then put on a lid and let it cook on medium-high heat, stirring from time to time. When the water was ready, I cooked the rice noodles, drained them, and set them aside.
When the vegetables were cooked, I removed the lid and added the rice noodles, a bit of soy sauce, some mirin, a touch of sesame oil, and ketjap manis. I removed it from the heat and stirred in the rinsed fenugreek sprouts and the green part of the spring onion.
I removed the chiles, garlic and ginger before serving.