They’re super easy to make, take very little time, are budget-friendly, and always come out tasting absolutely delicious. They’re the perfect week-night dinner, and are a regular for me.
It can really be made with any vegetables you have in your fridge, and you can always play around with the mushroom variety. I used chestnut, but there are so many fun options out there if you can get your hands on them.
I love soba noodles, or any noodles really. I find them so fun to eat, and they make a meal much more filling than if you were to have just the vegetables alone. It’s such a staple in my pantry, ready to be summoned when hunger strikes!
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!
Author: Teffy Perk
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
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!
*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.
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Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!