With my stock of noodles, planning meals has become easier. In an earlier avatar, I used to visit a Chinese restaurant whenever the mood for noodles was upon me (which was often). Having become more conscious of ingredients after I turned vegan, this became a difficult exercise. Because it was difficult, if not impossible, to find whole grain noodles at Chinese restaurants. They were invariably made from maida. And had a lot of oil.
Home made avoided both these pitfalls.
I now enjoy noodles as I like them. Whole grain, no oil, oodles of vegetables.
Tomorrow, it will be a lo mein noodle, using soba noodles. Inspired by Vegan Richa.
200 gms vegan soba noodles
3 tbsp soya sauce
1 tsp date paste
1 tbsp minced ginger
4 cloves garlic, chopped fine
1/2 onion, sliced thin
1 green chilli, sliced thin
3 cups mixed vegetables (use any vegetables available – I used green bell pepper, julienned carrots, French beans, cauliflower, bean sprouts and spring onions – white and green portions chopped separately)
Chilli powder, black pepper powder and salt to taste
Cook the soba noodles as mentioned on the package
In a bowl, combine soya sauce, date paste and ginger
Mix well and set aside
Heat a wok and add onion, garlic, green chilli
Cook for the onion turns translucent
Add the vegetables (first add the ones that take longer to cook like carrots, followed by other vegetables including the white portion of the spring onions, and lastly bean sprouts)
Cook for a total of 3-4 minutes
Add the sauce and the cooked noodles
Adjust seasoning – add pepper flakes or fresh ground pepper, if desired
Remove from flame
Garnish with the green portion of the spring onions
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