The easiest, most delicious week-night dinner that can be whipped up in under 30 minutes! Full of flavour, crunch, and even creaminess from the tahini, you can't really go wrong with this stir-fry!
Ingredients
For the Stir Fry
1 packet soba noodles*
Small knob ginger, grated
1 clove of garlic, minced
4 spring onions, chopped, and whites and greens separated
1 head of broccoli, chopped into small florets
1 red pepper, cut into strips
2 carrots, sliced thinly at and angle
1 punnet chestnut mushrooms
1 bag snow peas, tough strings trimmed out
2 large handful spinach leaves
Half a lemon
Coconut oil, for frying
For the Sauce
4 tablespoons tahini
2½ tablespoon tamari
4-5 tablespoons water
1 teaspoon miso paste
To serve
Fresh coriander
Toasted cashews
Instructions
Cook the soba noodle according to packet instructions.
While the soba cooks, make the stir-fry. In a wok or large frying pan over heat up 2 tablespoons of coconut oil on medium heat. Add in the ginger, garlic, and the whites from the spring onions. Stir until they soften, around 1 minute, then add in the broccoli, red pepper, carrot, and mushrooms. Cook, tossing them occasionally, until they become tender, about 5 minutes.
Toss in snow peas and cook for a further 1-2 minutes, tossing occasionally. Remove from the heat, squeeze over the lemon juice, stir in the spinach and drained + cooked noodles, and toss with the sauce.
To make the sauce, simply whisk all of the ingredients together until smooth.
Serve with some toasted cashews, the spring onion greens, and fresh coriander, and enjoy!
Notes
*If you are a coeliac or intolerant, make sure yours are gluten free, as some have wheat flour added to them. They should be buckwheat, and you can sometimes find some with sweet potato as well.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/the-best-soba-noodle-veggie-stir-fry