Vegetables with noodles
This is how you make it:
- 100-150 grams (buckwheat) noodles (cook according to instructions),
- ½ eggplant (cut into cubes),
- ½ sprout of broccoli (roughly chopped),
- 1 sweet bell pepper (chopped),
- 50 grams of peas (fresh or from the freezer),
- 2 cloves of garlic (chopped),
- 150 grams of chestnut mushrooms (roughly chopped),
- juice of 1 lime, 2 tbsp tamari,
- 1 tablespoon of tahini,
- Greensweet syrup gold (to taste),
- salt and pepper to taste.
This is how you make it:
Put your wok on high heat and add a splash of water (or oil) to the pan. Fry the garlic briefly.
Add the other vegetables (with the exception of the peas) and mix well. How long you stir the vegetables depends on what you like!
When the vegetables are al dente, add the peas, tamari, lime juice and tahini. Shovel carefully. Season further with some syrup gold, pepper and salt.
Divide the noodles and vegetables over two plates. Enjoy your meal.
Source / photo: Manon from Vegan Flavors