This quick stir-fry is perfect for busy days: nutritious soba noodles, tender ground veal, and plenty of vegetables, finished with fresh lime and a crunchy topping of Sandra's Turmeric Quinoa Granola. In less than half an hour, you'll have a tasty and healthy meal on the table. 🌿
This is what you need
- 100g soba noodles
- 250g minced veal
- 2 cm ginger, grated
- 3 tbsp soy sauce
- 1 clove of garlic, pressed
- 250g mushrooms
- ½ Chinese cabbage, in strips
- Juice of ½ lime
- 2 spring onions, thinly sliced
- Fresh coriander, finely chopped
- 2 tbsp unsalted peanuts
- 3 tbsp Sandra's Turmeric Quinoa Granola
This is how you prepare it
Cook the soba noodles according to the package directions, making sure they remain al dente. Combine the minced veal with half the ginger and 1 1/2 tablespoons of soy sauce, brown in a wok with a drizzle of peanut oil, and set aside.
In the same pan, briefly sauté the remaining ginger and garlic. Add the mushrooms and Chinese cabbage and stir-fry for a few minutes, until the mushrooms are tender and the cabbage still has some bite. Then add the soba noodles, remaining soy sauce, and lime juice.
Stir well and serve the wok with spring onion, coriander, peanuts and a generous topping of Turmeric Quinoa Granola.
Tip 😋Do you like it spicy? Add a finely chopped red chili pepper to the ginger and garlic for extra spice.
Recipe from Sandra's Fast Food cookbook
