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Te Manaia Kale and Carrot Soba Noodle Chow Mein

Posted on August 04, 2015 by Jenny Huxley | 0 comments

This tasty dish can be enjoyed with or without meat. Feel free to mix and match your veg!

Ingredients

  • 1 pack of Soba Noodles
  • *2 tspoons of arrowroot powder
  • 1 tbspoons of sesame oil
  • 1 tbspoon of veg oil
  • 2tspoons of tamari
  • ½ cup of chicken/veg stock
  • Te Manaia Organic green Kale, shredded
  • 2 Carrots, peeled into ribbons
  • ½ Green cabbage, shredded
  • ½ Bag of Te Manaia mung beans
  • Small thumb of ginger ,grated finely
  • 1 large clove of garlic, sliced finely
  • 1 small onion, sliced
  • 1 tbspoon of toasted sesame seeds
  • A few sprigs of fresh coriander

Serves 4

Method

Cook the soba noodles as per packet instructions, drain well and set aside. Toss lightly with a little sesame oil to prevent them from sticking.

In a small bowl, whisk together the stock, arrowroot powder, tamari and sesame oil and set aside.

In a pan or a wok heat the vegetable oil over a medium heat and fry the garlic, ginger and onion until the onion is translucent, add the mung beans and the shredded kale, cabbage and carrot ribbons and continue cooking for two minutes, add the ‘broth’ and cook for a further two minutes until the kale has wilted and the sauce has thickened. Quickly add the noodles and give a good (but gentle!) toss on the heat so they are thoroughly coated in the sauce and then serve immediately. Maybe slice some of your fish, chicken or pork and serve on top with a wedge of lime and a few coriander leaves and sprinkle with toasted sesame seeds or peanuts.

*Arrowroot is a thickening agent which has a slightly lighter appearance and texture to cornflour. If you don’t have any you can sub in cornflour, but you may wish to add in an extra tbspoon of water and take care of the lumps…or you could miss it out and have a runnier sauce!

 

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