Honestly, I’m a huge fan of Asian dishes, especially noodles. When traveling with my parents when I was a child my favorite thing was to find some local China town and eat huge portions of fried noodles there. However, now I prefer a much more dietary option with much less oil, salt and sugar (and Chinese cuisine is known for adding sugar everywhere).
What I love about Pan asian food is that all ingredients (unless it’s tempura which I never understood) are not deep-fried, they are slightly tossed in wok and veggies keep most of their nutrients. This is exactly what we need!
Today I’m using broccoli, carrots and celery, and, of course, ginger and garlic and will fry them very quickly on the wok.
Asian recipes call for various types of noodles including glass noodles, buckwheat soba, wheat udon, rice noodles, and egg noodles. I chose soba for a change since recently I’ve been cooking mainly glass noodles. I have to say, soba is not like the classic wheat pasta, it’s a lot more sticky, just keep it in mind. Despite this, it tastes delicious, very buckwheat like.
These noodles take just 10 minutes to make, so you can always make this meal even if you don’t have a lot of time.
Enjoy your meal or 請慢用 !