Detox: Soba Noodles with Stir Fried Vegetables

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!

stirfry

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
1 onion
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.

Carol Vorderman’s Detox

One thought on “Detox: Soba Noodles with Stir Fried Vegetables

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s