It seems I’ve changed The Man’s mind over his attitude to stir-fries. He’s always found the idea a tad boring and uninspiring but last week’s zingy lime soba noodles dish seemed to convert him.
Seeing as I’ve succumbed to the pesky cold virus that’s doing the rounds, I’m in need of a slight perk-me-up, so I’ve turned to our recent trip to Amsterdam trip for inspiration. We went wild for the hassle-free speedy lunches from Wok to Walk and this experience has inspired me to recreate their Saigon Garlic and Black Pepper Sauce, which I’m serving with my usual selection of veg and noodles. I’m hoping the freshness from the fresh crunchy vegetables and the pungent heat from the sauce might just bring me round.
Ingredients (serves 2):
- 400g tofu, pressed to remove excess water
- Small piece of ginger, grated
- 200g tenderstem broccoli, cut into bite-sized pieces
- Bunch of spring onions, sliced lengthways
- Small bunch of coriander, finely chopped
- 1 x green chilli, finely sliced
- 75g mange tout
- 125g soba noodles, cooked
- 1 x tbsp sesame seeds
For the sauce:
- 2 x tsp ground black pepper
- 4 x garlic cloves, crushed
- Splash of rice wine
- 1 x tbsp sesame oil
- 2 x tbsp soy sauce
Stir the sauce ingredients together and set aside.
Cut the tofu into cubes, sprinkle with corn flour and fry in sesame oil for a few minutes until it begins to colour. Add the broccoli, followed by the spring onion, ginger, chilli and mange tout.
Stir in the noodles and pour in the sauce. Add the chopped coriander and sesame seeds and serve with wedges of lime.