Vegetable Stir-Fry
Ingredients
200
g
soba noodles
1
pc
carrot, cut in small stripes
1
pc
red paprika, cut in small stripes
1
Handful
mung beans, long sprouts, and sugar snap peas
1
pc
spring onion, sliced into thin pieces
1
Clove(s)
garlic, finely chopped
1
pc
2-3 cm long ginger, cut into fine strips
0.5
pc
fresh red chili, chopped
2
tb
oil for frying
2
tb
tamari
4
tb
sesame oil, roasted
1
tb
lime juice, fresh
Some
toasted sesame seeds, parsley, or cilantro leaves for garnish
Preparation
1. This dish is prepared in a wok pan, but it also works in a regular pan with slight differences in the texture of the ingredients.
Start by heating the pan with some oil.
Begin with sautéing the ginger, then add garlic and chili. Stir the ingredients well to prevent them from burning. Add carrot strips and sauté for 1 minute, then add all the other vegetables and sauté for another 3-5 minutes.
Begin with sautéing the ginger, then add garlic and chili. Stir the ingredients well to prevent them from burning. Add carrot strips and sauté for 1 minute, then add all the other vegetables and sauté for another 3-5 minutes.
2. Stir the vegetables frequently with a cooking spoon to ensure they are nicely browned on the outside but remain al dente inside. Then, add the cooked soba noodles.
3. For the pan sauce, mix sesame oil, tamari, lime juice, and apple syrup and pour it over the vegetables and noodles.
4. Lightly sauté the vegan 'meatloaf' pieces on both sides and mix them with the fried vegetable noodles. Sprinkle generously with toasted sesame seeds and herbs. Serve immediately.
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