An easy, super speedy lunch or dinner. A lot of crisp vegetables and durum wheat pasta (or rice noodles), harmonious flavours, though probably not in the least authentically Chinese! Never mind!
Ingredients (2 servings):
200g of cauliflower
200g of broccoli
2 red onions
2 cloves of garlic
a walnut sized piece of fresh ginger
10ml of soy sauce (all I had at home this time was the lighter, clearer type, obviously you would need less with a thicker more concentrated type)
200g of durum wheat spaghetti (or rice noodles)
A tablespoon of oil for frying (sunflower or coconut oil is what I generally use, but certainly one that doesn’t have a very strong flavour). Cut the cauliflower and broccoli into bite-sized florets. I cut the onion into strips and grate the garlic and ginger. Cook the pasta in lightly salted, boiling water.
While the pasta is cooking heat up the oil in a wok (or any large non-stick pan), and quickly fry the vegetables. When they begin to soften, but are still crunchy, I add the garlic, ginger and soy sauce, followed shortly afterwards by the thoroughly drained pasta which I toss it in the mix. I think the soy sauce is salty enough without adding extra salt, and with the soy sauce, garlic and ginger the flavour is just about perfect.
Recently we have eaten quite a few different versions of this dish, including with: strips of carrot, shredded Chinese cabbage, aubergine or courgette (zucchini). Tofu is something I am using with increasing frequency these days: cut into thin strips or little cubes and marinated with a couple of tablespoons of soy sauce and some crushed garlic for a few hours before cooking.
For my carnivorous kids I cook some strips of chicken in a separate pan to mix in instead of the soya. What I love about this dish is that you can cook the vegetables, tofu and meat separately and everybody can add just what they like to their own basic pasta dish (my family group has developed quite a lot of different ways to be choosy about their food).
Photo by David Orosz