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Guilt free vegan instant noodles

 

If you’re anything like me, there’s always space for instant noodles.

Try this super fast, super healthy vegan soba noodle ‘toss-up’, with finely sliced garlic, onion, courgette and mushroom; lightly seasoned with soy, rice wine vinegar and sesame oil; and garnished with shredded spring onion and sesame seeds.

My vegan ancestors would be proud.

Ingredients:485

1 portion soba noodles

1 large clove garlic

1 onion

1 courgette

Handful mushrooms

1-2 spring onion

sesame seeds

Light soy sauce

Rice wine vinegar

sesame oil

Directions:

Boil noodles in plenty of water and a little salt and oil. Will only take around 5 minutes.

Meanwhile act fast – place a large frying pan on medium/high heat with a splash of cooking oil.

Quickly wash and finely slice the garlic, onion, courgette, mushrooms, and spring onion. Chuck into large frying pan one by one as you chop them and keep stirring intermittently (leave a little spring onion to garnish).

Check noodles are al dente, drain, rinse in cold water, drain again and chuck into the contents of the frying pan.

Splash with fairly equal but small quantities of soy, rice wine vinegar and sesame to begin with. Turn the heat off and taste. Adjust and add extra sauce to meet your taste buds, transfer to plate and dress with spring onion and toasted sesame seeds (optional for pretty pictures).

Devour as fast as you made it. Mindfully of course.

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