2 thumbs of ginger minced
2 cloves of garlic minced
1 red chilli diced
Juice of 1 lime
1 mini can of coconut milk or 1/2 a regular sized can
2 tbsp soy sauce
1 tsp coconut sugar
1 tbsp coconut oil
Mixed chopped veggies, whatever standard stir-fry veggies you love will go well in this dish. You want about 5 cups in total of chopped veggies with a mix of hard, crunchy and leafy vegetables.
4 spring onions
1 small red capsicum
A handful of green beans
A handful of snow peas
1 small zucchini
A handful of mushrooms sliced
A small handful of Tuscan kale leaves
400g noodles - whichever variety you prefer. We used buckwheat soba in this one, but rice noodles or any preferred noodle
First prepare all your vegetables, mince ginger and garlic and prepare your noodles. Cook noodles to package instructions, then run under cold water to stop cooking process and drain and set-aside until ready to use.
Next heat the oil in a wok, add in garlic, ginger and chilli and cook on medium for 2 minutes.
Take wok up to high and stir fry the veggies. Starting with onions and harder vegetables first, cook, constantly moving for a minute, then adding in the order of hard vegetables like carrots, then crunchy veggies like broccoli, then crisp and leafy vegetables.
When the leaves are wilted switch the wok to low.
Add in coconut milk, sugar, soy sauce and noodles. Stir together and heat through on medium heat, put in lime juice just before serving and turn off the heat.
Serve into noodle bowls, top with crushed roasted peanuts, fresh coriander and a wedge of lime.
This recipe serves two very hungry people, or 3-4 light eaters. It keeps really well for lunch the next day.