This Asian-style stir fry is light, moderately spicy and easy to make. All you need is a wok. In this recipe, the soya sauce, lime juice and maple syrup enhance the flavour of the ingredients without smothering them in sauce.
Sesame Ginger Noodle Stir Fry [Vegan]
- 2 cups cooked (or softened) rice noodles or pasta.
- 2 tablespoons sesame seed oil (or veggie oil)
- 1 green onion, chopped
- 1 garlic bud, pressed
- 1 tablespoon fresh ginger root, finely grated
- 1 small section green chili or jalapeño pepper, deseeded and finely chopped (keep the seeds if you prefer spicy-hot)
- 2 baby bok choy heads, chopped (see procedure)
- 1/4 cup soya sauce, naturally fermented & reduced salt
- 1 1/2 cups raw mung bean sprouts, rinsed well
- Lime juice from one green lime (2 tablespoons)
- 2 tablespoons maple syrup
- Sesame seeds, toasted on stovetop for a few minutes in a dry pan
- Boil or soften the rice noodles/pasta according to package. Strain, rinse in cold water and set aside.
- Put the chopped onion, garlic, ginger and jalapeño in a small bowl. Set aside.
- For the bok choy, slice off the leaves from the stems and rinse them out in a sieve. The leaves can be kept whole or you can slice them in half if they are big. Set these aside in a bowl.
- Chop the bok choy stems and rinse them out in a sieve. Set aside in a separate bowl.
- Prepare, measure and line up all remaining ingredients prior to cooking.
- Heat up the oil in your wok. Reduce heat and add the onion, garlic, ginger, and green pepper. Stir fry these for 30 seconds.
- Add half the soya sauce and toss for another 30 seconds.
- Add the bok choy stems and keep tossing for one minute.
- Add the bok choy leaves, mung beans, and toss .
- Add some lime juice, the rest of the soya sauce and maple syrup. Toss for one minute or until leaves begin to wilt.
- Add the cooked noodles and keep tossing until the ingredients are well combined.
- Sprinkle some sesame seeds and serve right away. Leftovers can be stored in a sealed container in the fridge.