In an effort to recreate the great “Saien Soba” noodles I had at Wagamama’s recently, I threw this together after getting back from the supermarket this afternoon. My ‘naughty’ tip for max flavour is to get some cheapo instant noodles (unless you are watching your salt intake!). They are usually vegan anyway. Here are my ingredients – the only thing I used that isn’t in the picture is some veggie stock.
Some oil, for stir frying (ie, NOT Olive oil!)
1/2 small packet stir fry veg
1/2 packet shiitake mushrooms
1 spring onion, sliced
1/3rd packet of asparagus tips
1 packet (portion) of instant chicken noodles (vegan)1 mug of vegetable stock
Here is how it worked…
1. Prepare the noodles as per the pack instructions.
2. Meanwhile, slice the shiitake mushrooms and any of the stir fry elements that need to be a little smaller (to allow even cooking), and slice the spring onions.
3. Heat a frying pan (or wok) until very hot, add oil, then the shiitake mushrooms and whichever veg will take longest to cook (in this case, broccoli).
4. Fry, but don’t stir too frequently (the ‘real secret of stir fry’) so the veggies catch and caramelise slightly on the edges. You want the shiitake mushrooms to brown, to bring out the depth of flavour.
5. When the noodles are cooked, tip them and their liquid into a large bowl.
6. Make up a mug full of veggie stock (I used Marigold vegan bouillon powder), and pour it over the noodles.
7. Tip the cooked stir fried veggies on top of the noodles, and drizzle with a little soy (I used tamari soy) and sesame oil.
And a little bonus recipe suggestion… (my supper as I write this).
There’s nothing like some fresh strawberries on bread with marge – but make it a little richer by adding some Tofutti cream cheese spread and sprinkle with sugar. Instant cheesecake!