A quick and easy vegetarian stir fry with the goodness of soba noodles and the comfort of a delicious Chinese takeout meal.
First off, wash, cut and keep all your veggies ready- one bell pepper in a colour of your choice or you can go half red and half yellow, white part of 2 green onions or you can use one if its a huge green onion, 1 head of broccoli florets cut in small pieces, a handful of mushrooms (go for oyster or shiitake for a meatier texture and flavour). These are the combinations I used but you can go for snow peas, bok choy, courgettes and carrots. You will also need two cloves of garlic thinly sliced and an inch of ginger finely minced.
Heat around two table spoons of any neutral oil in wide bottom pan till it almost smokes and add the mushrooms. Season with just pepper and leave them alone till the mushrooms develop a good sear on one side. Don't add salt as salt will draw out moisture and the mushrooms will steam which we don't want. While the mushrooms are browning, you can use the time wisely and cook your soba noodles. Soba noodles are made of buckwheat and are a healthier option as well as cook in less than 5 minutes, making them a perfect choice for quick meals. They are naturally salty so you don't need to season the cooking water. Strain the noodles once cooked, rinse under cold water and keep them aside. Check on the mushrooms and turn them so the other side can also develop colour.
Once the mushrooms are nicely browned, add the veggies and the chopped ginger and garlic. Season with salt and crushed pepper and mix. Turn the heat down and cook till the veggies are crisp tender. Add a dash of soy sauce and mix again. Add the noodles and lime juice and a bit more pepper. Mix well and garnish with spring onion greens and chopped coriander leaves (optional in case you have coriander haters for dinner)