Stir Fry Asian Noodle

Prep. Time: 10 min
Cook Time: 25 min
Serves: 4

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INGREDIENTS

• 180g (¼) Cauliflower

• 180g (¼) Broccoli

• 140g (½) Zucchini

• 150g (½ medium sized) Eggplant

• 75g (½ medium) Red Capsicum

• 200g (2 medium) Carrots

• 15g (1 Tbsp) Olive Oil

• Pinch of fine Sea Salt and ground Black Pepper

• 250g Organic Udon Noodles

• 1 L Filtered Water

SAUCE

• 70g (¼ cup) Organic Tamari Sauce

• 60g (⅓ cup) Coconut Sugar

• 20g (1 Tbsp) Tamarind Paste

• 10g (2 tsp) Sriracha Chilli Sauce

SERVING

• Sesame Seeds

DIRECTIONS

Traditional Only
Chop the cauliflower and broccoli into florets. Halve and thinly slice the zucchini and capsicum. Chop the eggplant into 1cm cubes. Thinly slice the carrots.

Line a baking tray with baking paper. Spread the vegetables out, then drizzle with the oil and season with salt and pepper.

Bake in the oven at 180˚C for 25 MIN.

In a medium sized bowl, add the sauce ingredients and stir to mix then set aside.

In a small saucepan, bring 1 litre of filtered water to the boil. Snap the Udon noodles in half and turn the heat to medium - low. Add the noodles to the water and cook for 10 MIN. Once cooked, drain and set aside.

Once the vegetables have roasted, get a large frypan and add the vegetables, noodles and sauce. Stir together for 2 - 5 MIN over a low heat.

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Serve immediately and garnish with sesame seeds.

NOTES

Store any leftovers in an air tight container in the fridge for up to 3 days.