Spring Vegetable Noodles- Japanese Inspired

Spring vegetables are just the best.

I have been having these Japanese- inspired buckwheat and brown rice noodles with spring vegetables on repeat for the last few weeks and I hope you enjoy the recipe too!

For the noodles you’ll need: 

2 cloves garlic, minced 

1/2 thumb ginger, finely diced 

5 okra, sliced diagonally about .5cm wide

1/2 bunch choy sum, chopped (leaves and stalks separated)

5 broad beans, de-shelled 

Approx 100g organic firm tofu, cubed 

Brown rice & buckwheat noodles (I use Nutritionist Choice)

Toasted sesame oil 

Sake (or white wine if not available)

Instructions:

Sauté the garlic, ginger and tofu in sesame oil until tofu is lightly golden. 

Add in okra, and stems of choy-sum and sauté for about 5 mins until lightly golden. Add leaves of choy-sum and a tablespoon of sake and sauté for about 2 mins until leaves are wilted. 

In a separate pot, soak the noodles and broad beans for about 10 mins / according to instructions and rinse. Add the beans and noodles to the sauté and stir well. 

The Dressing:

In a jar add approx:

1/2 lemon juice

1/2 tbs soy sauce

1/2 tbs maple syrup

1tbs tahini

2tbs apricot kernel oil (I also add a bit more toasted sesame oil)

Shake until tahini has dissolved. 

Mix everything together and enjoy! 😋