How to make a delicious soba stir-fry
One pan wonder
On lazy days, what you need is a trusty stir-fry. One that requires no more than a few steps to create a dish that's flavourful and hearty all at the same time. In Gemma Davis and Tracy Noelle's cookbook, The Compassionate Foodie for Meat Free Week 2018, we found this simple fix comprising of soba noodles, sesame oil and a varied list of mushrooms. Yes, no meat in this dish, but you wouldn't be missing any of that in here.
Soba stir-fry: Here's what you need
270g Dried Soba Noodles (if you are gluten-free look for buckwheat options)
2 tbspn Sesame Oil
2 Garlic Cloves, thinly sliced
1 Green Chilli, seeded and finely chopped
1 bunch Asparagus Beans, thinly sliced
2 bunches Chinese broccoli, chopped
100g Oyster Mushrooms
200g Enoki Mushrooms
200g Shimeji Mushrooms
200g Shiitake Mushrooms, halved or quartered
1⁄2 cup Tamari
1⁄2 tspn Chinese Five Spice
1∕3 cup Roasted Cashew Nuts
Fried Shallots, to serve
Soba stir-fry: How to make it
1. Cook the noodles according to the packet instructions. Drain.
2. Meanwhile, heat the oil in a large wok, add the garlic, chilli and snake beans and stir-fry for two minutes.
3. Add the Chinese broccoli and mushrooms and cook, tossing frequently for five to seven minutes or until the mushrooms are tender and lightly browned. Add the tamari and Chinese five spice.
4. Add the drained noodles to the wok and toss over the heat for another minute until combined. Sprinkle with the roasted cashews and fried shallots and serve.