Although not vegan this dish it is still lovely. It’s a simple Sunday tea time and is full of veggies and protein.
I rarely eat eggs and when I do I make sure I have free range, local and organic eggs so the well being of the hen is paramount.
Start by cooking the noodles, I’m using King Soba gluten free noodles. They are made from pumpkin, ginger and rice abd they cook in just 6 minutes. I love cooking with these noodles as they bring a depth of flavour to the dish you don’t always get with plain rice noodles.
Whilst the noodles drain pop a wok onto the hob with a tablespoon of sesame oil. Add asparagus, sugar snap peas, chopped spring onions and tender stem brocolli and stir as the vegetables cook. Cook for a few minutes before adding the drained noodles.
Whisk an egg and clear a space in the middle of the wok, pour in the egg and stir swiftly whilst keeping the heat on high.
Continue to cook for a few minutes and add gluten free tamari (I’m using the Kikkoman brand).
When cooked serve with a sprinkle of toasted sesame seeds. This meal is crunchy, healthy and enjoyable. Happy food Sunday.
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