Ι walked up this Sunday with a craving for a warm noodle bowl. Inspired by a recipe that caught my eye on Facebook, I made this super quick and easy one pot noodle bowl with all the veg I had in my fridge and wanted to stock out. I used the super delicious King Soba sweet potato and buckwheat noodles, but you can use any noodles you have at home or even spaghetti. I garnished my bowl with lots of black sesame whose taste & anticancer properties I love, these tiny little black seeds are a nutritional powerhouse.
Ingredients (for 2 people)
- 1 pack of buckwheat and sweet potato King Soba noodles
- 2 portobello (or button) mushrooms, thinly sliced
- 1/4 cabbage head, thinly sliced
- 2 carrots, cut in thin sticks
- 1 green and 1 red pepper, cut in sticks
- 1 bunch green onions
- 5cm ginger, grated
- 3 tbs black cumin (nigela seeds)
- Extra virgin olive oil to sauté the ingredients
For the sauce:
- 4tbs sesame oil
- 4 tbs soya or tamari sauce
- 2 tbs maple syrup
- 2tbs rice vinegar
- 2 garlic bulbs, grated
Preparation:
- saute in a wok(or deep pot) the veg, until the mushrooms are done
- In parallel cook the noodles according to pack instructions. If you are using buckwheat noodles make sure to stir frequently as they boil as they tend to clamp. Once they are cooked make sure to rinse with cold water and detangle them as they tend to also clamp when cooling.
- Make the sauce by mixing all the ingredients in a jam jar and shaking well.
- Place the noodles again in the pot with the sauted veggies, pour the sauce and mix well. At low temperature for 3 mins. Garnish with heaps of black cumin.
if you liked this recipe, you should definately also try my teriyaki noodles