There are days when I do not have enough time to cook, so I always like to have some noodles at home for a quick dinner!
Then, I open the frige and choose any fresh vegetable that I find inside … this time I used leeks, radishes and carrots, but you can also use scallions, cauliflower or finely chopped broccoli, cabbage, zucchini, etc.
Use your imagination … try … and enjoy cooking!
Ingredients:
1/2 a pack of whole noodles
Vegetable stock (if available)
1 clove of garlic, finely minced
1 leek chopped fine
4-5 sliced radishes
2 carrots cut into small cubes
1-2 cm ginger (optional)
Shoyu
Preparation:
If you can use vegetable stock for cooking the noodles, they will be much tastier.
However, you can also use water with a few drops of shoyu.
Put the vegetable broth or water to boil.
When it starts to boil add the noodles and let them cook as indicated in the package, 3 to 5 minutes are usually enough.
Meanwhile, put to heat a little oil in a wok.
Add the garlic and saute quickly so it does not burn, add carrots and a pinch of salt.
Continue sauteing for a couple of minutes. They should be crisp and al dente.
Add the leeks and saute another minute.
Add radishes and a dash of shoyu.
Stir well and turn off the heat. Radishes should be barely cooked.
If you like ginger, now is the time to add some.
To do so, grate 1-2 cm of the root, then take what you have grated and squeeze it with your fingers, you’ll be amazed how much juice comes out.
The noodles should be ready by now. Strain them and drain well.
Add them to the vegetables and stir gently to mix the flavours.
Let it sit for a few minutes and it’s ready!
For a full meal, you can add some tofu or seitán to the sauté
Cook it with love …. and enjoy!
