This is the ultimate clean-out-the-fridge meal. It’s always good to keep a couple of these in your back-pocket. This recipe is super versatile, literally anything you have in the fridge can be thrown in the mix. The sauce is easy to make and memorize, it’s just a handful of ingredients and y’all know it’s always all about dat sauce. My newly cleaned fridge sparked a whole series of fresh organization – all my winter clothes are packed away, the guest bedroom is all set up for Mark’s niece to stay with us (she’s gonna stay with us for a whole month!) and the porch renovation is in full swing. So no more weathered blue boards! But there will be a new porch floor, we just haven’t decided on the color quite yet. Ok, back to this recipe! It’s from the new book: Good + Simple by Hemsley & Hemsley, London-based, superstar sisters. So many fresh recipes are in here like, green goddess noodle salad, cheesy broccoli risotto, kasha buckwheat burgers and tons more. It’s got that whole eat good/feel good vibe which goes along perfectly with this spring cleaning theme. Have an awesome weekend, friends!
Ingredients for the Stir-Fry
10 oz buckwheat soba noodles
1 tablespoon olive oil
10 oz raw diced vegetables, such as carrots, zucchini, peppers, fennel or radishes)
1 tablespoon coconut oil
1 small cabbage or 2 heads of bok choy, shredded
4 spring onions, finely sliced
1 avocado, sliced
1 handful flaxseeds
1 large handful cilantro, roughly chopped
Ingredients for the Teriyaki Sauce
4 tablespoons tamari
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 garlic clove, pressed
1 teaspoon fresh ginger, diced or powered ginger
a pinch of pepper and/or pepper flakes
1 tablespoon tahini or other nut seed butter
Prep all your veggies. Once all the chopping is done this recipe comes together pretty quickly. Next make the sauce. Just add all the ingredients into a saucepan and simmer for 10 minutes until sauce is thickened and reduced. While the sauce simmers, cook the noodles according to package instructions (about 7 minutes). Rinse and drain with cool water and place in bowl and toss them with a little olive oil to prevent them from sticking. Now stir-fry all your veggies, starting with the heartier ones first, like the carrots. Give them a couple minute head-start and then add the the rest of the veggies, saving the most delicate ones for last. I had some edamame and tofu so I added those here too. Once the veggies are cooked to your liking – about 4 minutes for me, add all the rest of the ingredients together – the noodles and sauce and give it a stir. Garnish your plate with avocado slices, radish slices, cilantro and flax seeds.
Recipe from the book Good + Simple: Recipes to Eat Well and Thrive. I received a copy of this book in exchange for an honest review.