Soba noodle vegetable stir-fry

Soba noodle vegetable stir-fry

By
From
Heart Disease
Serves
1

Soba noodles are an amazing source of the flavonoid rutin, which has been shown to be especially good for the health of blood vessels, protecting the walls from inflammatory damage.

Ingredients

Quantity Ingredient
1 bundle soba noodles, (they come ready-portioned)
1 tablespoon olive oil
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1 small chilli, finely chopped
1 carrot, cut into thin julienne
pinch low-sodium salt
2 spring onions, chopped lengthways
5 shiitake mushrooms, sliced
2 handfuls baby spinach
3 teaspoons low-sodium soy sauce
2 teaspoons sesame oil

Method

  1. Cook the noodles according to the packet instructions, then drain and set aside. Pour the olive oil into a small wok or sauté pan set over a medium heat. Sauté the onion, garlic, chilli and carrot, with the low-sodium salt, until the onion is soft and the carrot is beginning to soften.
  2. Add the spring onions and shiitake mushrooms and sauté for five to eight minutes, until the mushrooms are cooked. Throw in the baby spinach and sauté just until it wilts.
  3. Finally, tip in the drained noodles and mix everything together well with the low-sodium soy sauce and sesame oil.

Note

  • Good source of rutin, eritadenine, flavonoids and ajoene.
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