There’s no denying I love a good stir fry. It’s easy, speedy, and it transforms any left overs you have in the fridge. One night, it occured to me that I haven’t had fried noodles for a while and I had this sudden craving for the sweet mee goreng I used to have as a child when I was growing up.
So I created this noodle recipe inspired by that memory. I wanted to create something as delicious but I wanted something better, healthier and more nutritious. Most stir-fry noodles are dripping in oil which makes me cringe sometimes.
This recipe only uses two tablespoons of oil for four servings. It’s a cross between soba noodle salad and mee goreng and it’s full of the colours and flavours I love from the stir fry noodles in my childhood.
- 1 bunch baby broccoli, roughly chopped
- 1 large onion, thinly sliced
- 5 garlic cloves
- 2 tbsp coconut oil
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp sweet soya sauce
- 250g tempeh*, cut into cubes
- 2 bundles of buckwheat noodles
- 8 okras, sliced
- 2 carrots, sliced
- 1 tbsp sesame seeds
- Ground pepper
- 1/3 cup tbsp teriyaki sauce
- Melt 1 tbsp oil in a wok on high heat, fry marinaded tempeh for 1 minute, flip and cook until golden brown, set aside.
- Cook buckwheat noodles according to packet instruction.
- Melt 1 tbsp oil, add sliced onion and sauté until soft. Add garlic and fry for about 1 minute. Add chopped broccoli, stir for 30 seconds.
- Add 1/3 cup of water into the wok and stir for 10 seconds.
- Add sliced carrots and okras.
- Add soy sauce, sweet soya sauce, and sesame oil. Toss all ingredients to combine.
- Season with ground pepper.
- Garnish with sesame seeds and serve.