Sesame Soba Noodle Stir Fry

Talk about alliteration!

I made this the other night for the boy and I, and we loved it!  It’s packed full of veggies that, of course are interchangeable, and has a really simple homemade flavour base (I’ve never been a fan of store bought sauces.)  I forgot how easy a stir fry can be to make and how it just gets better the more you add.  I mixed in a box of Buckwheat Soba noodles because I’m a noodle maniac, but brown or jasmine rice would be lovely as well.

Ingredients:

4 cloves of garlic, grated

1/2 onion, thinly sliced

1 tablespoon safflower oil

1 tablespoon sesame oil

1/4 cup soy sauce

1 nub of ginger (2 inch piece) grated

2 small bok choy heads, leaves separated

2 portobello mushroom caps, thinly sliced

1 can bamboo shoots

1 large handful of snow peas

1 cup broccoli florets

1 cup zucchini, sliced

1 box of buckwheat soba noodles or kamut udon noodles

red pepper flakes to taste

sesame seeds for garnish

Method:

Cook the noodles al dente according to the instructions on the box (5-7 minutes), rinse under cool water and set aside.

In a large skillet or wok, heat oils over medium-high, add onions and saute for 2 minutes.  Add garlic, pepper flakes, and then start adding the veggies. Begin with broccoli and mushrooms.  Then add bok choy and zucchini. Lastly, add snow peas, bamboo shoots, ginger and the soy sauce and scrape off any flavour goodness on the bottom of the pan.  Add in the noodles and toss to coat.

The process should only take about 10 minutes from start to finish, so I recommend prepping everything first to avoid over-cooked, mushy vegetables. Sprinkle with a pinch of sea salt if needed, crushed pink peppercorns and sesame seeds.

Done!

~The Vegan Project

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