Nearing the end of the pantry challenge, and I have to admit I'm looking forward to going back to blogging every other day.
It's been a busy week this week, but I managed to make some zucchini pickles using up a couple of very over grown zucchini - I filled 4 jars like this one. One jar didn't seal properly, so it's in the fridge, and I'll find out in a week or so how they've turned out.
Then I almost forgot that today is the Tuesday Night Vego Challenge!
The noodles I used tonight are imported soba noodles, so they probably don't count, but you can buy lovely organic soba (buckwheat) noodles from Hakubaku that are made here in Australia. Yakisoba means fried noodles.
Yakisoba (serves 2)
cooked soba noodles
finely sliced celery
sliced spring onion
sliced green beans
sliced baby eggplant
teriyaki sauce (organic tamari, mirin, sugar, organic rice vinegar, potato starch)
pinch of chilli flakes
Heat the vegetable oil in a wok. Add onions and cabbage and fry for 2-3 minutes, then add the rest of the vegetables and cook for another 4-5 minutes. Add noodles and, sesame oil and teriyaki sauce and cook until the noodles are heated though. Serve immediately with some seaweed and sesame seeds sprinkled on top.