Ingredients
Scale
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
Instructions
- 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
- Prep Time: 10
- Cook Time: 10