Vegan and gluten free friendly
Ingredients
1/2 red onion
1/2 red pepper
1 clove garlic
1/2 thumb of ginger
1/2 green chilli
5 leaves and root
Rainbow chard
Or Bok Choi
Or kale
5 shredded sugar snap peas
1 organic buckwheat noodle
75g smoked tofu
Coriander
Toasted nuts
Pine nuts or
Cashew
Or peanut
Coriander or soft herb or flowers to garnish Coconut oil Tamara soy sauce
Method
Heat some coconut oil in a pan
Sauté red onion red pepper
With garlic ginger and chilli
Add kale rainbow chard or Chinese cabbage Add sliced sugar snap peas Cool for 3 minutes until aromatics released carefully not to overcook greens not to lose nutritional value of vegetables Add noodle to a pan of boiling water boil for 4 minutes In to vegetable pan Add smoked tofu Coriander splash of wheat free soy sauce When noodles cooked drain and add to vegetable stir fry Garnish with toasted nuts of choice and soft herb or flower As with all food cook with passion and integrity Serves two Plate with love and devotion enjoy
🙏🙏🙏🙏xxx🌿🌿🌸🌸🌶🌶 all food supplied and available from Mattas International food store. Dish by Paul Samuel Elackman
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