Stir-fried Green Vegetables and Black Bean Sauce with Soba Noodles
SERVES: 4 DIFFICULTY: Easy
Vegetarian stirfries – so colourful and bright.
360g Hakubaku soba noodles
200g Gai lan (seperate stems from leaves, then roughly chop)
200g Baby buk choy (cut roughly)
150g Snow peas (trimmed)
200g Green beans (trimmed, cut into 3cm lengths)
2 medium Zucchini (sliced)
1 small Fresh red thai chilli (finely chopped)
1 clove Fresh garlic (finely sliced)
2tbsp Black bean sauce
1tbsp Kecap manis
1tsp Sesame oil
1tbsp Peanut oil
50g Cashews (roasted, unsalted, chopped)
Extra whole cashews (for garnish)
STEP ONE:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well then set aside.
Heat peanut oil in a wok.
Stir-fry the garlic and chilli until fragrant.
Add the snow peas, gai lan stems, beans and zucchini and stir-fry until stems are tender-crisp.
Add black bean sauce, kecap manis, sesame oil, noodles, gai lan leaves and chopped cashews and stir-fry until leaves are wilted.
Remove from heat.
Ladle stir-fry onto 4 serving plates.
Garnish with whole cashews and serve immediately.