My mum use to cook a stir fry meal every week and we loved it. It is a great way to eat heaps of vegetables. You can, of course, add chicken or beef, but if you are wanting a meat-free meal and you have had a really busy day, this meal is so quick to make.
Nutrition -
Ginger - Ginger extracts have been shown to have both antioxidant, anti-inflammatory and anti-tumor effects on cancer cells. It is also an immune booster.
Mushrooms - These are full of nutrition - Good source of B vitamins, riboflavin, niacin, pantothenic acid - this helps to provide energy by breaking down proteins, fats and carbohydrates. Selenium which is a mineral and is an- antioxidant and there is heaps more.
Bok Choy - High in Vitamin K, C, A, B6, B2 and has potassium, folate, calcium, manganese, Iron, fibre, Phosphorus, protein, magnesium, They have antioxidants and anti-inflammatory properties.
Buckwheat Noodles - Buckwheat is a gluten-free flour, which is related to the rhubarb and sorrel. It is rich in protein and dietary fibre. One serving of 100 gr gives you 13.30 gr of protein. They are as you can imagine, very filling and have a lovely flavour to them.
I have used a mixture of wheat and buckwheat noodles. I am having trouble getting pure buckwheat, I know they are available, somewhere.
Vegetable and Buckwheat Noodle Stir Fry Recipe
Vegetables - there are so many vegetables you can use, but I have used -
- bok choy - washed and split and cut in half if leaves are large
- mushrooms - sliced
- carrots - cut into thin strips
- lots of garlic - chopped
- plenty of fresh ginger, cut into thin strips
Noodles - 70 gr dried noodles per person - I used buckwheat noodles - they are low gluten (these have some wheat in them) or you could use full buckwheat noodles or rice noodles.
Tamari sauce - natural fermented soya sauce, gluten free
Method
Drop noodles into a lot of boiling water, cook until tender, drain and rinse under warm water
1 - In a wok, heat on high and add oil, then carrots and ginger then cook for a few minutes.
2 - Stirring all the time then add bok choy, cook for a few minutes.
3 - Add mushrooms and tamari sauce.
4 - Add cooked and drained noodles, stir and taste.
Serve
Place the noodles into boiling water and push them down so they are covered in water. Cook until just tender and drained.
Add carrots and ginger, then garlic, then bok choy, next mushrooms.
Stir and add tamari sauce and then the noodles, heat through.
Serve straight away and try using chop sticks.
Leftovers taste great the next day for lunch.