Hypoallergenic wakame, sesame and soba noodle stirfry
Without the staples of soy and sweet chilli, it’s harder – but not impossible – to make a flavourful stirfry. I rely on lots of garlic, ginger, sesame and coriander, and this time I whacked in a bit of wakame (seaweed) to mix things up. You could also include some chicken breast or a firm, white fish.
The picture shows mushrooms because I was testing them at the time, but the dish is equally good without them.
Serves four
- 4 x portions of 100% buckwheat soba noodles, cooked according to packet instructions
- 1 x tsp coconut oil
- 1 x onion, finely sliced
- 3 x cm root ginger, grated
- 3 x garlic cloves, crushed
- 1 x carrot, peeled and cut into thin strips
- 1 x large handful of tague (mung beans), washed thoroughly
- ½ x broccoli, finely chopped
- 1 x handful of green beans
- ¼ x cup toasted sesame seeds
- 1 x lemon, juiced
- A good dollop of sesame oil
- ½ x cup dried wakame, soaked in cold water for 4-6 minutes, or until soft, then drained
- ½ x cup fresh coriander, roughly chopped
Heat the coconut oil in a wok or frying pan over a med-high heat. Add the onion, ginger and garlic and cook until the onion is translucent. Add the carrot, broccoli, green beans and a dash of water to the pan. Cook until the vegetables are tender, adding a dash of water whenever needed so the vegetables don’t dry out.
Remove from the heat and add the cooked soba noodles, wakame, sesame seeds, mung beans, lemon juice and sesame oil and toss through. Season with salt and pepper, top with the coriander, and serve.
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