Stir Fry with Satay Noodles
Malnutrition is “the most common cause of immunodeficiency worldwide”. Even mild deficiencies in single nutrients affect immune responses. Plant compounds have been shown to exhibit anti-inflammatory, antimicrobial, and angiogenic activity. The main reason this dish is packed full of vegetables brimming with immuno-supportive nutrients.
For the vegetables:
- 1 tablespoon coconut oil
- 1 red onion, thinly sliced
- 4 garlic cloves, minced
- 5inch piece of ginger, minced
- 1 red chilli, finely chopped
- 1 red pepper, sliced
- 1 green pepper, sliced
- 200g shiitake mushrooms, cut into thick slices
- 100g sugar snap peas
- 80g baby corn
- Tamari, to taste
- Himalayan pink salt and black pepper to taste
For the noodles:
- 120g soba noodles
- 4-6 tablespoons of almond butter
- 2 tablespoons of miso
- Bring a large saucepan of water to the boil and cook the noodles according to the packet instructions.
- In the meantime, heat the coconut oil in a wok. Add the onions and cook for 2 minutes then add the garlic, ginger and chilli.
- Cook for a further 3 minutes then add the vegetables. Stir-fry on medium heat for 6-8 minutes.
- Remove the vegetables from the heat and finish with sesame oil, tamari, salt and black pepper.
- Mix the almond butter and miso to make the almond satay sauce for the noodles. Drain the noodles, reserving some of the cooking liquid.
- Mix enough of the reserved cooking liquid with the satay sauce to create a thick runny consistency.
- Dress the noodles with the satay sauce.
- Serve the vegetables on a bed of noodles