Thursday, May 29, 2014


This is a really quick and yummy meal normally I'm addicted to pasta but I've been wanting this more recently. There is a lot of garlic in this recipe so add however much you like. I've been feeling a little bit ill at the moment so I've been eating a lot of it and garlic is really good for you as long as the people around you have eaten it too! You can substitute the noodles for any type you want. You can also use tofu and marinate it in the same way and meat eaters can use chicken just do what you fancy and enjoy it.

Serves 1

3tsp peanut butter
3tsp of sesame oil
1tsp of soy sauce
1/2 tsp of miring rice wine
1/2 tsp of minced ginger
1 meduim minced clove of ginger

2tsp of semane oil
2tsp soy sauce
1tsp of minced ginger
1 clove of minced garlic

65g buckwheat soba noodles
2 quorrn fillets
2 baby pak choi cut in half
1 carrot cut very finely (i used a vegetable peeler to get thin slices)

1. Make the marinade and marinade your quorn/chicken/tofu and leave for as long as you can if I'm in a rush 10 minutes will do. Make the sauce up and set aside.

2. In the meantime follow the instructions and cook your noodles. For my soba noodles I filed some water with salt and a dash of soy sauce and added the noodles when it was bubbling i then let it boil for 5 minutes and then rinsed immediatly with cold water

3. Whilst the noodles are cooking put the quern in a frying pan and cook for 5 minutes or until cooked allow the edges to get a little crispy and darken.  Add some baby pak choi cut in half and allow to wilt.

4. When the pack choi has wilted take the pan off of the heat and add the noodles sauce and carrot to the pan and stir mixing everything together. DONE


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