This is a delicious, alkaline and easy to prepare Chinese Stir Fry which our customer Eliza Miesch emailed to us.
This recipe contains buckwheat noodles, which are a healthier and more alkaline alternative to other types of noodles.
You can use any of your favourite vegetables, which are currently in season for this lovely Stir Fry.
Chinese Stir Fry Buckwheat Noodles
For the noodles:
100g buckwheat flour
50-60 ml water
1 tbsp olive oil
¼ tsp sea salt
Any favourite vegetables that are in season. I use carrots, Chinese cabbage, fennel, courgette, turnip, red pepper and bean sprouts.
Onions and garlic, finely chopped. Use whatever amount you like.
1 tbsp olive or flaxseed oil
1 tbsp soya sauce (healthier alternative: Bragg Liquid Aminos)
Salt and pepper
Firstly prepare the noodles by placing the buckwheat flour in a bowl and making a well in the centre. Add the rest of the ingredients (with 50ml water) in the centre and slowly mix in the flour. Then knead till a pliable dough is formed. If too dry add another 5 ml water. Wrap in cling film and put in the fridge for ½ hour.
Place dough on a lightly dusted (with buckwheat flour) worktop. Roll it out to roughly 1mm thick evenly. It doesn’t matter in what shape the dough is. Then cut into thin long stripes.
Get a small pot of water boiling. Fill another bowl with cold tap water and place in the sink. When water boils turn heat down to medium and put all the noodles in. The noodles are cooked when they float to the surface. Use a slotted spoon or sieve to dish them out and put them straight into the bowl with cold water and keep running cold water in the bowl to cool the noodles.
While the noodles are cooling down, heat a frying pan with olive oil and sauté onions and garlic for ½ min. Add carrot and stir-fry for another ½ min. Add the rest of the vegetables and keep stir-frying for ½ min. Drain the noodles and add to the vegetables.
Add soya sauce, salt and pepper to taste.
Serve and enjoy.
Note: The vegetables should just be partially cooked.