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A quick write up of a quick recipe i threw together on Friday night. After a couple of bevvies at the pub Callum was hankering after some Kung Po chicken, i didn’t fancy any of the vegetarian offerings at our local so whilst his was being made i nipped up the stairs and set to making my own “take away”. It took about ten minutes in total and it really hit the spot- lots of textures, fresh greens, peanuts, sesame oil- a really fragrant dish that i served with a wee helping of Udon noodles. As Callum said “it tastes like what mine is trying to taste of”. Not only was it quick and tasty, but it’s packed with protein, iron, vitamins- not what you’d get from the usual post- pub supper…

(Vegan, Serves 1)

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Peanut & Kale Stir Fry with Udon Noodles:

  • 2 tablespoons of Sesame Oil
  • 1 tablespoon of Soy Sauce
  • 2 cloves of Garlic
  • 1 stick of Celery
  • 1/5 of a Leek
  • 2 Bird’s eye Green Chillis
  • 1 thumb of fresh Ginger
  • 2 Spring Onions
  • handful of torn Curly Kale
  • handful of raw Peanuts
  • 4 pieces of Seitan¬†(or tofu if you have)
  • tablespoon of Sesame Seeds
  • small handful of Udon noodles
  1. Heat the oil in a wok for 30 seconds
  2. Roughly chop the ginger, garlic, celery, leek, spring onions and chillis and add, cooking for 3 minutes
  3. Add the seitan, kale and peanuts and cook for 5 minutes
  4. Pop a small pan of water on to boil, add the noodles and cook for 4 minutes, drain
  5. Just before your noodles are ready, add the soy sauce and sesame seeds to the wok
  6. Now either serve the veg on top of the noodles, or mix the noodles into the veg in the wok.