This is a nice easy japanese-y dish you can prepare when you fancy a vegetable packed meal. The variations are endless. Sometimes I like to do a cold version with seaweed, or another one with a peanut sauce but the recipe I’m putting here today makes for a great filling dinner. My favorite veg to include are edamame, bok choi, summer squash, red pepper slices, broccoli, and mushrooms (for nick, not me, blegh) but feel free to add carrots, peas, spring onions whatever you want.

Ok, so now I’m going to admit that though it may not be best practice I honestly just bung all the veg in a nice wok on medium low and give them a good toss every now and then until they are cooked – but I also don’t mind a slightly crunchy broccoli. If you want to do it right I would start off giving your broccoli florets a little steam whilst sautéing your bok choi with the garlic and ginger in a separate skillet and then throwing the rest in there – but I don’t play by the rules and I think the one pot stir fry works just great. Hope you like this healthy vit-packed meal as much as we do!

Vegetable Soba Noodle Stir Fry

 

• one pack of soba noodles (I love to get Eden’s original, kamut, or spelt sobas check out the awesome benefits here)
• one small head of broccoli, cut into little florets
• 1 small summer squash, sliced
• 3 baby bok choi, small leaves or chopped big leaves
• 5 button mushroom, sliced
• 1/2 red pepper, sliced
• 1/2 cup edamame
• 2 cloves garlic, minced
• 1 tbsp. ginger
• 2 tbs tamari
• 2 tsp red chili flakes
• 1 tbsp toasted sesame oil
• sprinkle of sesame seeds for garnish/funsies

Prepare your bok choi (here’s a little instructional). Pop the bok choi, garlic, ginger and rest of your veg along with your oil in a large skillet or wok and sautee on medium low. In another saucepan boil up some water and pop in your noodles, boil as instructed. Drain, rinse in cold water and then when your veg is cooked to your liking throw on your noodles. Add tamari, chili flakes and toss. Garnish with sesame seeds.