Simon & I threw together a made up stir-fry on Thursday which was SO GOOD I had to share the recipe with y'all.
I haven't had as much time lately for meal planning and grocery shopping, so I have been making things up with pantry staples and Farmers Market veggies. This was certainly a winner in the made-up recipe category. Give it a try and let me know what you think.
Soba Noodle Stir-Fry
Approx. 4 Servings
Ingredients:
2 bundles soba noodles
1 package extra firm tofu
1 teaspoon sesame oil
2 tablespoons Tamari or soy sauce
1 medium red onion, chopped into half moon pieces
1 very large or 2-3 smaller carrots, julienned
3 radishes, chopped into half moon pieces
1/4 of a large savoy cabbage, chopped
1/2 pound frozen spinach
2 tablespoons sesame seeds + extra Tamari & Sriracha for serving
Sauce Ingredients:
1 can full fat coconut milk
1 inch fresh ginger, peeled and chopped
1/2 cup peanut butter
2 scallions, roughly chopped
Juice of 1 lime
2 tablespoons Tamari or soy sauce
1 - 2 teaspoons Sriracha
Directions:
1. Make sauce by blending all ingredients together in a blender on high speed until smooth.
2. Drain and rinse tofu. Cut into cubes.
3. Saute tofu in a wok or skillet on high heat with sesame oil and tamari. Cook 5-7 minutes until tofu is starting to brown and crisp on the outside. Stir frequently.
4. Add fresh chopped veggies and spinach, stir fry on high heat for another 3-5 minutes until veggies are crisp tender.
5. Add sauce at the end to coat everything, cook for another minute to heat sauce.
6. Cook soba noodles according to package directions and drain.
7. Add noodles and stir-fry to a big bowl, top with sesame seeds and extra Tamari & Sriracha to taste.
You can watch the last part of the video above to see exactly how I made it.
Enjoy! Leftovers are great from this recipe too.
I haven't had as much time lately for meal planning and grocery shopping, so I have been making things up with pantry staples and Farmers Market veggies. This was certainly a winner in the made-up recipe category. Give it a try and let me know what you think.
Soba Noodle Stir-Fry
Approx. 4 Servings
Ingredients:
2 bundles soba noodles
1 package extra firm tofu
1 teaspoon sesame oil
2 tablespoons Tamari or soy sauce
1 medium red onion, chopped into half moon pieces
1 very large or 2-3 smaller carrots, julienned
3 radishes, chopped into half moon pieces
1/4 of a large savoy cabbage, chopped
1/2 pound frozen spinach
2 tablespoons sesame seeds + extra Tamari & Sriracha for serving
Sauce Ingredients:
1 can full fat coconut milk
1 inch fresh ginger, peeled and chopped
1/2 cup peanut butter
2 scallions, roughly chopped
Juice of 1 lime
2 tablespoons Tamari or soy sauce
1 - 2 teaspoons Sriracha
Directions:
1. Make sauce by blending all ingredients together in a blender on high speed until smooth.
2. Drain and rinse tofu. Cut into cubes.
3. Saute tofu in a wok or skillet on high heat with sesame oil and tamari. Cook 5-7 minutes until tofu is starting to brown and crisp on the outside. Stir frequently.
4. Add fresh chopped veggies and spinach, stir fry on high heat for another 3-5 minutes until veggies are crisp tender.
5. Add sauce at the end to coat everything, cook for another minute to heat sauce.
6. Cook soba noodles according to package directions and drain.
7. Add noodles and stir-fry to a big bowl, top with sesame seeds and extra Tamari & Sriracha to taste.
You can watch the last part of the video above to see exactly how I made it.
Enjoy! Leftovers are great from this recipe too.
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