Ingredients card / Shopping list
270g Hakubaku soba noodles
500g Bok choy (shredded)
1 Red bell pepper (finely julienned)
130g Shitake mushrooms (caps only, finely sliced)
8 Snow peas (cut into 3, diagonally)
8 Green beans (sliced, diagonally)
50g Enoki mushrooms (trimmed)
2tsp Fresh ginger root (grated)
2 cloves Garlic (minced)
2tbsp Hakubaku chilli soy sauce
2tbsp Rice wine vinegar
1tbsp Dark sesame oil
100g Cashew nuts (chopped)
250ml Vegetable stock
Recipe By: Hakubaku
Serves 6 adultsIntroduction
So do you know what vegies work well together in a stir fry? Try these.
STEP ONE:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside.
STEP TWO:STIR-FRIED VEGETABLES
Heat the sesame oil in a wok over high heat.
Add the ginger and garlic (stirring) until fragrant (about 30 seconds).
Add the shitake mushrooms, green beans, bell pepper and bok choy. stir occasionally, cooking for 3 minutes.
Add the vegetable stock, and the snow peas. Cook, stirring for 3-5 minutes.
(vegetables should be tender but crisp)
Add chilli soy sauce and vinegar.
Add the noodles, tossing gently to combine.
Add the enoki mushrooms and gently toss.
Remove from heat.
Place the vegetable and noodle mix on a large serving platter.
Garnish with chopped cashew nuts sprinkled on top.