Jennies Green Stir-Fry

Fresh Healthy Easy

The coconut oil in this dish add's a wonderful flavour.

Ingredients

  • 1 small packet whole-wheat organic Japanese udon noodles
  • 1/2 block organic, non-GM, firm tofu
  • 1 small piece of ginger
  • 2 tablespoons of coconut oil
  • 1 tablespoon of honey
  • Organic tamari
  • 1 head of bok choy, separated with leaves sliced in half down the middle.
  • 1 zucchini, sliced
  • 1 handful of snowpeas
  • 1 head of broccoli, sliced into small florets

Method

  1. Cook udon noodles in boiling water for 8 minutes (they will spend time cooking in the wok as well).
  2. Drain and rinse with cold water.
  3. Add coconut oil to a hot wok.
  4. Add grated ginger and allow to fry off.
  5. Add cubed tofu, a good splash of tamari and honey. Allow the tofu to absorb the flavours.
  6. Add vegetables and wok-fry for 5-6 minutes until bok choy is soft.
  7. Add noodles and fry for another 2-3 minutes.

Voila!

AND only one pan to wash.