Ingredients:
450g buckwheat soba noodles (or similar)
2 Tbsp peanut or sesame oil
2 Japanese eggplant (small skinny ones)
200g oyster mushrooms (or fresh shitake or enoki)
Handful snow peas
2 baby bok choy (or 1 pak tsoi etc)
4 green onions
1 Tbsp
Chia Seeds (or sesame seeds)
½ cup
Dulse Leaf, ‘julienned’ (try dry-toasting in heavy pan first) OR 3 Tbsp
Dulse Flake
Sauce
2 Tbsp minced ginger
1 cup Tamari
4 Tbsp Mirin
4 Tbsp
Coconut Palm Sugar
1 Tbsp sesame oil
1 Tbsp rice wine vinegar (or apple cider vinegar)
Optional:
1/2 Tsp cayenne pepper (or to taste)
Method:
Cook the noodles according to directions and toss with sesame oil when done – keep warm
Prepare sauce by whisking all ingredients in a small pot, slow-simmering 10 mins
Prepare veggies: eggplants in half moon slices, slice mushrooms, string snow peas, chop bok choy, slice green onions
Stir fry eggplant and mushrooms in oil, then rest of veg and sauce, tossing constantly until just done
(at this point, you may wish to remove veg from wok and keep warm, while reducing sauce on high heat until thick –
watch!)
To serve, lay veg over hot noodles, divide sauce between serves, sprinkle with seeds and seaweed
