- 8ounces fresh or frozen shrimp, peeled and deveined
- 6ounces udon noodles
- 1cup snow peas, trimmed and halved diagonally
- 2/3 cup carrots, julienned
- 1/2 cup bok choy, thinly sliced
- 2tablespoons rice vinegar
- 1tablespoon canola oil
- 2teaspoons grated fresh ginger
- 1teaspoon reduced-sodium soy sauce
- 1teaspoon toasted sesame oil
- 1 clovegarlic, minced
- 1/2 teaspoon honey
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon salt
- 1teaspoon sesame seeds, toasted
MethodCook noodles according to package directions, adding shrimp and snow peas during the last 3 minutes of cooking time; drain. Rinse under cold running water to stop cooking; drain again.
- 250g pack firm tofu, drained (we used Cauldron)
- 2 tbsp reduced-salt soy sauce, plus extra to serve (optional)
- 300g green veg (we used mange tout and halved bok choi)
- 1 garlic clove, sliced
- small knob of ginger, peeled and shredded
- 300g pack straight-to-wok egg noodle (or use 2 sheets medium dried egg noodles and follow pack instructions)
- 1 tbsp sesame seed
- 1 tbsp sesame oil, plus extra to serve (optional)
- Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.
- Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.
- Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.
- 2 nests whole wheat noodles (about 100g)
- 1 tbsp tamari
- thumb-sized piece ginger, finely grated
- 3 garlic cloves, finely grated
- 1 tbsp apple cider vinegar
- 1 tbsp sesame oil
- 150g sprouts, sliced
- 1 leek, cut into 3 down the length, the lengths halved and shredded into long strips
- 50g cashew nuts (not salted)
- 2 carrots, shredded into long noodle strips - use a julienne peeler, knife or spiralizer for this
- 2 tbsp four-seed mix (sesame, sunflower, golden linseed and pumpkin) or just sesame seeds
- Pour boiling water over the noodles and set aside to soak. Mix the tamari, ginger, garlic and vinegar with 4 tbsp water in a small bowl.
- Heat the oil in a large wok and stir-fry the sprouts, leek and cashews together until softened and turning golden in places.
- Drain the noodles, add to the pan and carry on cooking and tossing until well mixed. Pour in the ginger mixture toss to coat everything then add the carrots and cook until the carrots soften but still retain a bit of bite adding a dash more water if necessary to loosen up the texture. Top with seeds and serve.
- 1pound fresh or frozen medium shrimp
- 3tablespoons water
- 2tablespoons hoisin sauce
- 2tablespoons reduced-sodium soy sauce
- 2teaspoons Asian chili sauce (Sriracha sauce)
- 2tablespoons canola oil or olive oil
- 4 clovesgarlic, minced
- 2teaspoons grated fresh ginger
- 38 - ounce packagesrefrigerated spaghetti-shape noodle substitute (such as House Foods Tofu Shirataki brand)
- 112 - ounce packagefresh stir-fry vegetable medley (such as Dole brand)
- 1/4 cup sliced green onions (2) (optional)
- 1/2 teaspoon toasted sesame oil
- Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. Meanwhile, in a small bowl whisk together the water, hoisin sauce, soy sauce, and Asian chili sauce; set aside.
- In a 12-inch skillet heat 1 tablespoon of the canola oil over medium-high heat. Add shrimp, garlic, and ginger to hot oil. Stir-fry about 2 minutes or until shrimp are opaque. Remove shrimp from skillet; cover with foil set aside. Meanwhile, drain and rinse the noodle substitute; pat dry with paper towels.
- Heat the remaining 1 tablespoon canola oil in the skillet. Add vegetables to hot oil; stir-fry 3 to 4 minutes or until crisp-tender. Add noodle substitute and hoisin sauce mixture to the vegetables in skillet; stir to coat. Return shrimp to skillet; toss together until heated through. Divide among four bowls. If desired, sprinkle with sliced green onions. Drizzle with sesame oil. Serve immediately (sauce will thin as it stands).