This simple and quick recipe is perfect for a midweek dinner.
What You Need:
2 Handfuls Cashews
1 pinch of Golden Caster Sugar
2 Teaspoons of Chinese 5 Spice
4 Tablespoons of Vegan Soy Sauce (I use This )
600g Thin Soba Noodles (Get there here )
5 Cloves of Garlic
Medium knob of Ginger
2 Tablespoons Coconut oil (or sesame)
5 Spring Onions
2 Handfuls of Edame Beans Frozen
2 Radishes
2 Tablespoons of Sesame Seeds
Handful Fresh Corriander
How To Make:
Simply start by prepping all the ingredients, crush the Garlic Cloves right down, peel and finely grate the ginger and thinly slice the spring onions.
Bring a large Saucepan to the heat add in 1 tablespoon of coconut oil and wait until melted. Once hot add in the spring onion, Ginger and Garlic. Cook for 2 Minutes.
Meanwhile, bring a separate pan of water to the boil and follow the noddle cooking instructions.
Next, Add the Cashews and Edame Beans, allowing to cook for a further 2 minutes.
Mix in the 5 spice, Soy Sauce and sugar along with the remainder of the oil, stirring continuously.
Once the noodles are cooked add these as well as half of the coriander and sesame seeds and mix together for around 5 minutes.
Remove from the heat and serve in bowls with sliced radish, sesame seeds, coriander and an extra slug of Soy on top.
Enjoy
