No amounts given as it depends on you personal tastes, get experimental.
Generally try to keep a balance of 2/3 veg to 1/3 protein.
Generally try to keep a balance of 2/3 veg to 1/3 protein.
- Spring greens
- Olive oil
- Garlic
- Red onion
- Salt
- Black pepper (I’m heavy on black pepper)
- Togarashi (Japanese 7-spice)
- Protein choice:
- Tofu
- Lentils
- Mock meat (I like the Vivera kebab you can get from Tesco)
- Whatever else you want to throw on in there
- Skin and finely dice the red onion and garlic. You can use a food processor... or your murderously proficient knife skills.
- Now it's spring green prep time:
- Remove the chunky stem from the middle of the leaves.
- Clean all the leaves and get them reasonably dry.
- Place each of the leaves length ways on top of each other. Any small or random pieces can just be popped in the middle of the pile.
- Roll this up as tightly as you can and hold it in place at the end.
- Now, carefully slice through the leafy "snausage" as if you're chopping a carrot into circles.
- Voila, spring green noodles!
- Get a pan nice and toasty, somewhere in the medium to high region.
- Dollop some oil in there.
- Add your preferred amount of black pepper into the oil directly.
- Very quickly before that burns get your onion, garlic and togarashi in there.
- Mix all the stuff around and maybe drop the temperature to about medium.
- Prep your protein, for me using the faux-kebab it's just a case of throwing it in when ready.
- When the onion is a little translucent and the garlic has a little colour on it throw your protein in!
- Cook this out moving it around, adding a little more oil if needed.
- Just before your protein is done get your spring green noodles in there and disperse and mix that shit around.
- Cook until the "noodles" are vivid making sure to retain a bit of bite.
- Drop the heat, add salt and mix it all around.
- Grab a forkful and check it all tastes good. Adjust your seasoning if needed.
- Get that all out into a fancy bowl and it's time to nom nom nom...