1 Tbsp Mirin or Rice Wine Vinegar (or apple cider vinegar)
1 Tbsp Soya Sauce
1 Cup nuts or seeds (I use sunflower seeds and cashews)
Handful of coriander/cilantro
Noodles (Your preferred type, try use a light variant like Soba or rice noodles)
Optional: Beans/Sugar Snap Peas
Optional: 4 Eggs
How To Put It In
Cut onion in half and then thinly slice.
Cut peppers and cabbage into strips.
Heat a pot and put a splash of olive oil to heat up.
Sautee onions until translucent (add half a tsp of salt).
Add garlic and ginger and cook for a further 2 mins.
Add pepper and cabbage and allow to cook on low heat for 3 minutes.
Use a peeler to create strips out of the carrots. Cut carrots in half to create narrower strips.
Bring 2 pots of water to the boil: 1 for the eggs, 1 for the noodles.
Add Mirin, Soya Sauce, 1/2 cup of water, Terriyaki sauce and the carrots (If you have any other veggies to add, throw them in now) to the stir fry and cook for 8 minutes with the lid off. Stir regularly.
Heat up a frying pan and put a small amount of nut oil (if you have) or coconut oil to heat up. Once hot, add the nuts and toast until golden. Set aside.
Boil the eggs to your liking. For 4 large eggs, I bring the water to a rapid boil, add all four eggs and then put a timer on for 6 minutes. After 6 minutes, pour the hot water out and put the pot into the sink and let cold water run over the eggs until the pot is cool. Let the eggs sit in the water until ready to serve. This gives a soft yolk, with a cooked white.
Cook the noodles according to their instructions. While they cook, roughly chop the coriander.
To plate, I prefer to put the stirfry at the bottom, noodles on top and then slice the peeled boiled egg in half and set in on top. Finish with coriander (to your liking) and toasted nuts/seeds. Drizzle a small amount of the sauce from the pot over the top.
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