Vary the vegetables in this stir-fry depending on what you have available.

Serves 2

Ingredients
1 pack (250g) Clearspring Organic Soba or Organic Udon Japanese 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

Garnishes:
2 tbsp black olives or capers
Finely chopped spring onions

Seasonings:
Clearspring Organic Extra Virgin Olive Oil
1 tsp Clearspring Toasted Sesame Oil
2 tbsp Clearspring Organic Shoyu or Organic Tamari Soya Sauce
2 tbsp Clearspring Mirin
2 tbsp fresh ginger juice (grated and squeezed from whole root)
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.

Recipe by Montse Bradford