| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
|
Ingredients
- 5 grams Tofu sliced into strips or protein of choice
- 270 gram Packet buckwheat soba noodles
- 2 Tbsp Toasted Sesame Oil
- 1 Cup Swiss brown mushrooms - sliced
- 1 Onion, medium; sliced
- 1 Carrot -cut into matchstick pieces
- 1 Red capsicum, sliced – core and seeds discarded
- 2 Cup Bok choy – roughly chopped
- 3 Tbsp Fresh coriander – leaves, chopped
- 3 Tbsp Organic Tamari
- 2 Tbsp Grated fresh ginger
- ¼ Cup Sesame seeds
Ingredients
|
|
Instructions
- Prepare noodles according to packet directions. Rinse, drain and mix with 1 tablespoon toasted sesame oil. Set aside.
- Prepare all your vegetables and set aside, separately.
- Heat oil in a wok over medium – high heat, add the tofu and stir fry until lightly golden (approx. 5-7 minutes)
- Add the onion, carrots, mushrooms, and capsicum, stir fry for 3 minutes. Mix in the bok choy and coriander, tamari, ginger and sesame seeds. Toss through the cooked noodles and continue to stir fry until noodles are reheated through and are hot.
- Serve immediately and garnish with a little fresh coriander and sesame seeds.
Recipe Notes
Can use any protein source such as tofu, chicken, beef or fish
