This delightful recipe incorporates many seasonal veggies as well as many of my favourite cancer-blasting superfoods. It is also very versatile so if you’re feeling cold and/or a bit low energy you can prepare it warm. Alternatively, if you feel like a more raw and refreshing dish, have it as a salad and keep some or all of the ingredients raw -as your heart desires.Remember to use organic or equivalent as much as possible. And be sure to eat mindfully (breathe, relax, notice the flavours/textures and nourishment entering your body). Feel how it feels to feel good and hold onto it!
- 1/4 cup Cold-pressed sesame oil
- 3 tbsp Toasted sesame oil
- 3 tbsp Tamari (fermented soy sauce)
- 3 tbsp Balsamic vinegar
- 3 1/2 tbsp Honey/maple/brown rice syrup to taste
- 1 tbsp Grated ginger
- 1/2 tbsp Crushed red pepper flakes
- 2 cloves Garlic
- 1 Lime juiced
- Salt to taste
Marinade for Stir Fry
- 14 oz Soba noodles (approx. 1 pack)
- 8 oz Tofu slices Optional
- 8 oz Shrimp Optional
- 8 oz White fish Optional
- 1 clove Garlic
- 1/2 bunch Asparagus Thinly sliced
- 2 cups Baby spinach, Kale, or Chard Chopped
- 1/2 cup Mint Silvered
- 1/2 cup Basil
- 1/3 cup Cilantro Optional
- 1/2 cup Cashews Optional
- 1/2 cup Sesame seed
- Mix your marinade ingredients together.
- Prepare all your sauté ingredients and have them within arms reach of the stove.
- Boil a large pot of water and add soba noodles. Cook as per package instructions.
- Meanwhile, heat a splash of sesame oil in a large pan, or well-seasoned wok over almost medium heat. When it is hot, add the tofu, and cook until golden – a few minutes. If using fish or prawns/shrimp, poach with a touch of sesame oil and a sprinkle of water and cover until almost ready and set aside.
- Once the soba noodles are done (only a few minutes), rinse with cool water and mix in a drizzle of sesame oil to keep from sticking. Allow to cool and put in fridge if you are having it as salad.
- Add another (generous) splash of oil to the pan and, at moderate heat, add the onions, asparagus, and salt. Stir fry for about a minute or two, then add the garlic, cashew/sesames (reserving a few for garnish), and spinach and stir-fry for another minute, or until the spinach wilts.
- Return the tofu to the pan. Stir in the marinade, if having warm. Cook for another minute or so, tossing your ingredients about in the marinade. *If you’re having your noodles as a cold salad reserve some of the marinade for just before serving as the noodles will absorb much of it.
- Remove from heat and stir in the mint and basil and garnish with nuts/seeds. Taste and adjust as needed.