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Quick Thai noodle stir-fry

updated

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Ingredients for 2 servings:

  • 150 g soba noodles
  • 1 zucchini
  • ½ bunch of spring onions
  • 1 tbsp sesame seeds
  • vegetable oil
  • Salt
  • 50 ml vegetable stock
  • 4 tbsp soy sauce
  • 2 tbsp agave syrup
  • 1 tsp chili paste
  • 1 tsp rice wine vinegar
  • 1 tsp cornstarch

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegan and perfect for using up leftovers

Slice the spring onions into rings, halve the zucchini lengthwise and then cut into half-moons. Cook the soba noodles in boiling water for 5-7 minutes, drain in a colander, rinse with cold water, and set aside. Heat a little vegetable oil in a pan. Sauté the zucchini for 1-2 minutes and lightly salt. The zucchini should be cooked through but still firm to the bite. Mix the sauce ingredients well. Stir in the noodles, spring onions, and sauce. Bring everything to a boil briefly until the sauce thickens. Divide between 2 bowls and garnish with sesame seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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