Chinese Stir Fry with buckwheat and sweet potato noodles

Chinese Stir Fry

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Coeliac Safe.

Ingredients:

Buckwheat & Sweet potato Noodles

1 tsp Bouillon Vegetable stock

3 Chestnut Mushrooms 

1/2 Red Onion

1/2 Leek

1 Tsp Pure 

1 Tsp Sunflower oil

1/2 Romano Pepper

5 Long Green Beans

1 Tsp Sesame seeds

1 Cup of water (not US cup just a standard mug full)

a spinkle of salt to bring out the taste

Serves: 2 small portions

 Chop and dice your vegetables

Heat the sunflower oil in a wok at medium heat.

Pop your red onions in first and wait until the are softer.

Followed by your green beans and cook those for a few minutes.

 Then add the leeks and peppers, and let them sweat down a little.

 When they look softer add your mushrooms and some sesame seeds and let them cook for about 2 minutes.

 Add your water and stock next stir it all together.

Let it come to the boil then turn it down to simmer and pop a lid ontop (preferably not a fully metal one!) and let it steam whilst you cook your pasta.

 I used half a bunch of noodles for my one serving
also used half the mixture and keeping half for dinner tomorrow.















Fill a pan half way with water put it on a high heat and bring to the boil.

turn it down to simmer and pop your pasta in
and watch it melt down into the pan much quicker than normal pasta.

 Give your mixture a little stir and take the lid away.

Turn the heat up a little so that the liquid reduces and  boils.

 Drain and Dish up your noodles put you pure onto the noodles (if you wish).
(they dont taste too great on their own to be honest)

Add your salt and stir.

Once your sauce has reduced you are ready to dish it up and eat!.







It is gorgeous...enjoy!

x x x