150 g buckwheat/brown rice noodles
A thumb-size piece of ginger
3 scallions – green part only
½ a red chilli
150 g oyster mushrooms/Aubergine
1 red pepper
1 head of pak choi – 170g max
2 tbsp oil
4 tbsp tamari
1 tbsp maple syrup
Juice of 2 limes
Ideas to garnish: sesame seeds, chilli flakes, fresh coriander
Bring a small pot of water to the boil and cook the noodles in this as per instructions on the back of the packet, then drain and rinse in cold water so your noodles do not stick together. Set aside.
Peel and finely chop the ginger.
Finely slice the scallion greens, chop the end off the chilli and finely chop removing the seeds, if you don’t like it spicy.
Chop the mushrooms (or aubergine if replacing) up nice and small, de-seed and finely chop the red pepper and chop the pak choi finely.
Put a wok/large frying pan on a high heat.
Once the pan is hot, add the ginger, chilli and scallions, and cook for 2 minutes, stirring regularly.
Then add the mushrooms (or aubergine – just ensure to cook for an extra 4-5 minutes) and cook for another 3 minutes.
While these are cooking, prepare your sauce by mixing the tamari, maple syrup and lime juice together in a bowl.
Add half of the sauce to the pan along with the peppers and pak choi and cook for 3 minutes.
Add the drained noodles to the pan, along with the remaining sauce and cook for further 2-3 minutes.
Remove from the heat, plate up and finish by topping each serving with chilli flakes, sesame seeds, and chopped fresh coriander.
Beat the bloat: this recipe is easy on your digestion.
Add meat if you wish.