Stir-Fry with Spring Vegetables and Noodles
Adapted from “The Meat Free Monday Cookbook” (Kyle Books, 2012). Serves 4.
Ingredients
8 ounces noodles of your choice
1 tablespoon vegetable oil
8 ounces broccoli or broccoli raab, cut into small pieces
1 garlic scape, chopped (or 4 cloves, finely chopped)
½ piece fresh ginger, finely chopped
1 red chile, seeded and finely sliced
1 bunch scallions, sliced
5 ounces fava beans or edamame, cooked and outer skins peeled
2 heads bok choy, cut into eighths
1 ½ tablespoons hoisin sauce
1 tablespoon soy sauce (or more to taste)
Directions
Bring a large saucepan of water to a boil and cook the noodles according to the package instructions, or until just tender. Drain well and rinse with cold water.
Heat the oil in a wok. Add the broccoli (if using), then stir-fry over high heat for 5 minutes or until just tender, adding a little water if it begins to stick. (If using broccoli raab, stir-fry for only about a minute). Add garlic scape, ginger and chile; stir-fry for an additional minute, then toss through the scallions, fava beans or edamame and bok choy. Return it all to the wok and stir-fry for 2 to 3 minutes. Add the hoisin and soy sauces and warm through. Toss the noodles in with the vegetables and serve.
