this is soooo good. it’s almost like a take-away style noodle dish (but hopefully a lil healthier)
wholewheat sticky soy noodles
ingredients:
2 nests wholewheat noodles
1.5tbsp agave nectar
1 tbsp dark soy sauce
1/2 tbsp rice wine vinegar
sesame oil
1clove chopped garlic
small thumb chopped ginger
1 cup soy protein / ‘chicken’ alternative
1 orange pepper
handful chopped spinach
spring onion
1/8 chopped cucumber
1/2 tbsp chopped fresh coriander
1/2 avocado
sprinkle black sesame seeds
1. cook your wholewheat noodles to packet instructions and make sure you rinse in cold water; this is what makes it mix well with sauce.
2. pre chop all your veggies so you’re ready to get cracking. in a small bowl combine your agave, soy sauce and rice wine vinegar.
3. in a large wok or frying pan add your sesame oil on a medium to high heat. add the garlic and ginger. cook off your soy protein and orange pepper for a couple of minutes. add the spinach and spring onion and cook for a further minute. add the sauce and noodles and combine. I use two spoons as if i’m tossing a salad, cook for a further two minutes.
4. put noodles in a bowl. add the fresh ingredients and seeds and devour.









