Total time: 15 mins (5 mins prep) and 10 mins cooking
If you are looking for an easy, clean, healthy and very yummy lunch or dinner idea, then look no further.
This dish is up there on my Top Meals list. Extremely flavorsome, quick and easy to do.
I amazingly had left overs of this so chucked it in the fridge and ate them the next day cold – let me tell you, they were just as good, if not better!
1 tablespoon coconut oil
3 cloves garlic (either chop or put them through a garlic press)
5 inch bit of ginger (finely chop)
Box of tofu (if it’s in one whole piece cut into blocks) – if you prefer you can use prawns or white fish (cod, haddock, tilapia) or, if you are a meat eater, chicken or beef
1 pak choi (roughly chop)
1 cayenne pepper (discard the seeds and finely chop)
Handful of bean sprouts
200g soba (buckwheat) noodles
Himalayan salt and pepper to taste
1. Bring water to a boil and put the soba noodles in for 8 mins.
2. In the mean time put all your ingredients (apart from the leafy parts of the pak choi) into a wok and stir fry on a low to medium heat for 8 mins.
3. Drain the soba noodles, add them and the leafy parts of the pak choi to the wok. Turn heat up to full and stir fry for 1 min.