Soba noodle stir fry

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This dish is great when you want to use up left-overs. Perfect for a lazy Sunday afternoon when you just don’t want to leave the house and need to make do with what you have at home.

The idea for it came when I still had some coconut milk left from making banana ice cream. So I had to come up with a tasty dish using coconut milk and I was surprised how nice it tasted. As this is a left-over dish I didn’t specify the measurements as much as I would normally do. Also, I added some alternative ingredients in case you don’t have everything at home. https://www.exceedinglyvegan.com/vegan-recipes/vega...





INGREDIENTS (SERVES 3):

  • 1 onion
  • Smoked tofu (cut into cubes)
  • 6 mushrooms
  • 1/2 a red pepper
  • A pack of spinach)
  • small tin of sweetcorn
  • 2 tsp minced garlic (or 1 tsp garlic powder)
  • 3 tsp soy sauce
  • 2 tsp (or 1 if you don't like it as spicy) sweet chili sauce (or if you don't have it at home then a bit of ketchup mixed with some chili)
  • 1/2 can of coconut milk
  • 3 tsp of tomato puree
  • soba noodles (or any kind of noodles)



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METHOD:

Finely cut the onion and mushrooms and fry it a wok together with the smoked tofu. Finely chop up the red pepper and add to the pan as well with all other ingredients. While this is cooking boil water and cook the soba noodles (they only take 5 minutes) or pasta. When cooked add the noodles or pasta to the wok and give it a good stir. Serve with a nice green salad on the side.


If you don't know what to do with the leftover 1/2 tin of coconut milk then why not try this super easy banana ice cream recipe.



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