At the same time that I made the previous recipe, I made this one that I got from Donna Hay's latest magazine. I changed it slightly, not having the 750 g of bok choy that it asked for, though I think that it would work with Chinese broccoli or any leafy vegetable. This was quite delicious tasting and fairly easy to make.Ginger Vegetables and Green Tea Soba Noodles
Adapted from a recipe from Donna Hay Magazine
100 g dried green tea soba noodles
1 tsp vegetable oil
1 clove garlic, crushed
2 tsp finely grated ginger
100 g shitake mushrooms, sliced
300 g green beans
1/2 cup chicken stock or water
1 Tbsp oyster sauce
1 Tbsp soy sauce
300 g firm tofu, chopped
2 green onions, sliced (as garnish) (optional)
Place the noodles in a medium saucepan of boiling water and cook for 5-6 minutes. Drain and set aside.
Heat a large non-stick wok over high heat. Add the oil, garlic and ginger and stir-fry for 1 minute. Stir in the mushrooms and cook for a further 2-3 minutes, until the mushrooms are tender. Add the noodles, bok choy, stock, oyster sauce and soy sauce and cook for 1-2 minutes, until the bok choy is tender. Stir in the tofu.