800ml vegetable stock (made with 1 organic stock cube)
3 small shallots, peeled and quartered
1 inch piece fresh ginger, finely chopped
1 garlic clove, finely chopped
60g green beans, ends removed
70g soba noodles (or use noodles of your choice)
juice of 1 lime
2 tsps soy sauce or tamari
1/2-1 tsp ground red chilli flakes
a pinch of sea salt and ground black pepper
For the topping:
10g salted peanuts
Place the stock, shallots, ginger and garlic in a large saucepan over a medium/high heat. Bring to a boil then reduce to a gentle simmer.
Add the green beans and cook for 2 minutes.
Add the noodles and beansprouts. When the noodles are cooked, add the lime juice,
soy sauce/tamari, chilli flakes, salt and pepper. Stir well and cook for 30 seconds.
Remove saucepan from the heat. Serve topped with peanuts.
Store any leftovers in an airtight container and refrigerate for up to 2 days.
Add any type of meat or fish to increase the protein levels in this dish. Or crack 1-2
eggs into the saucepan towards the end of the cooking time, stirring for several minutes to cook through.