This recipe is from Carol Vorderman’s detox series which means it’s vegan and caffeine, sugar, wheat, salt, alcohol and artificial additive free. And it’s mega delish!
Soba noodles are made from buckwheat flour which is gluten free, provides slow release carbohydrates as well as magnesium and iron. This dish is high in fibre, the spring cabbage is rich in vitamin C and folate and the cashews provide protein, zinc and fibre.
Makes 4 servings
225g soba noodles
1 tablespoon sesame oil
2 tablespoons rapeseed oil
2 garlic cloves, crushed
1 large carrot, cut into matchstick strips
2 celery stalks, sliced
225g spring cabbage, shredded
125g bean spouts
1 tablespoon low sodium soy sauce
85g cashews, toasted
Bring a large pan of water to the boil, add the noodles and cook for 2 minutes. Drain and rinse under cold running water. Transfer to a bowl, sprinkle with the sesame oil and stir briefly to coat.
Heat the rapeseed oil in a wok, add the prepared vegetables and stir fry for 3-5 minutes, stirring frequently. Add the soy sauce, cashews, cooked noodles and combine the ingredients together. Heat through briefly and serve immediately.
This recipe can be found in Carol Vorderman’s book Detox Recipes.