This recipe is very easy and quick. So if you are in rush, try this one. The noodles are usually ready in 5 minutes, dependence on what brand of noodles do you use. The rest of recipe can be easily ready in 15-20 minutes.
The ginger is aromatic and spicy. It adds a special flavor and zest to any dishes. It has warming properties, so I wouldn't advice eating meals with ginger in very warm days.
Cook the brown rice noodles by instruction on the package.
Add ginger, carrot and continue frying for 2-3 minutes, stirring occasionally.
Remove the florets from the broccoli head and cut them into bite-sized pieces. Add them to the pan and mix.
Cut the asparagus spears into 2.5cm lengths, discarding any hard, woody ends from the stems. Add the asparagus pieces to the pan and mix.
Sliced the mushrooms and add them, the lemon juice, salt and ground black pepper to the pan. Add 0.5 cup of water, lower the heat, cover and simmer gently for 8-15 minutes untill broccoli and asparagus are ready. Stirring ocasionally. If needed add more water to avoid burning.
Add spring onion and the cooked noodles to the pan, mix well. Put into a serving bowl.