Spicy soba noodles with vegetables
400 g soba noodles
2 red bell peppers
3 large carrots
1 Chinese or white cabbage
250 g soy bean sprouts
Optional: 100 ml vegetable stock
Put a cooking put with water on the stove to boil the noodles.
Start with cutting the vegetables in bite sized pieces.
Heat some oil in a wok and fry the onion. Pepper the onion.
Add the carrots. You can add some veg stock to speed up the process of cooking the carrots.
When the carrots are almost done, add the pepper and cabbage. Lastly, you add the soy bean sprouts.
When you want to add tofu, you bake this in a separate pan.
When everything is done, you add them all in the wok or in a large bowl and serve with a little bowl of sauce.
Sweet and sour sauce with some spice
¾ cup (180 ml) apple juice
2 tbsp white wine vinegar (or sweeter: appel cider vinegar)
2 tbsp tomato ketchup
2 tbsp tamari (or soy sauce)
1 tsp cayenne pepper
1 tbsp cornstarch (or tapioca powder)
Boil all the ingredients, except for the cornstarch, in a small cooking pot. Add the cornstarch, disolved in some water, and let it thicken. Taste and add some cayenne pepper for your taste.