Vary the vegetables in this stir-fry depending on what you have available.
Serves 2
Ingredients
1 pack (250g) Clearspring Soba or Clearspring Udon Noodles
2 onions (cut in half moons)
1 carrot, cut into fine matchstick size pieces
Half a head of broccoli (2 cups), cut into small florets
1 cup finely shredded white cabbage
2 tbsp sweetcorn
Clearspring Extra Virgin Olive Oil for stir fry
For garnishes
2 tbsp black olives or capers
Finely chopped spring onions
For seasonings
1tsp Clearspring Toasted Sesame Oil
2tbsp Clearspring Shoyu Soya Sauce or Clearspring Tamari Soya Sauce
2tbsp Clearspring Rice Mirin
2tbsp fresh ginger juice (grated and squeezed from whole root)
A pinch of Clearspring Traditional Sea Salt
Method
1. Bring a large pot of water to the boil and add the noodles. Cook at medium heat, uncovered, until done. Rinse under cold water and drain.
2. Sauté the onions uncovered with some olive oil and a pinch of sea salt, for 10 minutes. Add the carrots, cabbage and corn, cover and cook on a medium heat for 7-10 minutes.
3. Boil the broccoli separately for 3-4 minutes. Rinse under cold water and drain.
4. Add the cooked pasta to the sautéed vegetables, together with the rest of the seasonings to taste.
5. Add the broccoli and garnishes. Serve.
