Vegan | Gluten-Free | Low-FODMAP | OMS-Friendly
Recipe by Kirsty
- 1/2 package of soba noodles (also known as buckwheat noodles, and if gluten-free, check package, as not all soba noodles are wheat-free) (how to prepare soba noodles)
- 2 small or 1 large head of napa cabbage (Chinese cabbage), thinly sliced
- 1 tsp vegetable oil
- 4 average-sized heads of baby Bok Choy, thinly sliced
- 2 medium carrots, shredded
- 4 cloves of garlic, minced OR if low-FODMAP, 2 tsp garlic-infused olive oil
- 1 tsp ginger, minced
- pinch of salt and pepper
- 2 Tbsp rice vinegar
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp peanut sauce (usually found in Asian grocers, and can be substituted with peanut butter)
- 1 Tbsp sesame oil
- 1 Tbsp hot chilli sauce (Sriracha, for example) to your preference
- Prepare the vegetables as above, and set aside. (Preparing napa cabbage)
- Heat the wok, and when hot, add vegetable oil.
- Boil a pot of water for the noodles, and cook noodles according to the package directions (usually about 4 minutes). (Read this before you start on how to cook soba noodles without them going gluggy.)
- Carefully add garlic (or garlic-infused olive oil), ginger and sliced cabbage to the hot wok, with a pinch of salt and pepper. Toss the cabbage for 2 or 3 minutes until cooked through.
- If the noodles aren’t ready yet, remove vegetables from heat and set aside.
- In the hot wok, when the noodles are cooked, drain, and add noodles to vegetables in the wok.
- Pour sauce mixture over noodles and vegetables, and toss gently to combine.
- Serve in bowls with the shredded cabbage on top, and extra hot chilli sauce if you want.
To add tofu: If you want to add a source of protein to this, tofu goes really well with it. To add tofu, soak up additional water in tofu with paper towels, heat wok with a little bit of oil, and stir fry the tofu with some garlic-infused oil (low-FODMAP) or with some crushed garlic and chilli flakes.