This stir fry is packed with vitamins and a great boost for the immune system. If you love garlic and ginger you can always up the quantity. The key to a good stir fry is to have everything prepared before you start to cook. This meal took me 20 minutes from start to finish. That’s with a seven month old baby in a high chair that also needed attention. In other words, great if you are in a rush.
Soba Noodles with Greens and Shiitake
200 g green beans, cut in half
200 g broccoli, cut in to florets
120 g shiitake mushroom, sliced
100 g soba noodles, I used 100% buckwheat
2 cloves of garlic, finely chopped,
knob of ginger, 2 x 2 cm, cut into fine sticks
handful of raw cashew nuts
2 tbsp oyster sauce / or vegetarian “oyster” sauce
2 tbsp soya sauce or tamari
1 tbsp honey
1 tbsp rapeseed oil
150 ml hot water
Start with putting the kettle on.
Use the pre boiled water and boil the soba noodles for 1 minute less then advised on the package. The noodle should be slightly ‘al dente’. Drain and rinse under cold water then set aside.
Prepare the vegetables.
Heat the wok pan. I use a traditional wok pan bought in an Asian supermarket, but you can also use a frying pan. Dry roast the cashew nuts for 1 minute. Keep stiring them to prevent from burning. Remove from pan and set aside.
Heat one tablespoon of oil. Stir fry the ginger and garlic for 1 minute. Then add the shiitake mushrooms. Stir fry for an other minute.
Add 150 ml of water to the pan together with the beans, broccoli, soya sauce, oyster sauce and honey. Stir fry for 4-5 minutes.
Reduce the heat to medium and add the soba noodles, stir fry for 1 minute.
Serve with cashew nuts on top.