Looking for gluten-free recipes? Try this buckwheat noodle stir-fry.
Ingredients
-
1 tsp olive oil
-
2 tbsp onion, finely chopped
-
1 tbsp ginger, finely chopped
-
2 tbsp capsicum, finely chopped
-
4 tbsp carrots, finely chopped
-
100g firm tofu, diced
-
4 tbsp mixed mushrooms, finely chopped
-
4 tbsp bean shoots
-
2 cups buckwheat noodles, cooked
-
½ cup vegetable stock
Method
-
Heat oil in wok, then add onion and ginger. Add capsicum, carrot and tofu and stir-fry for about one minute.
-
Add remaining ingredients and noodles and vegetable stock to help cook vegetables and avoid them from sticking. Serve hot.
Browse more gluten-free recipes on our sister website Nourish.
{nomultithumb}