The quickest and tastiest noodles on your table this year. Super fast, perfect mum food, made in the time it takes to chop the veggies and heat the wok. Accidentally vegan FYI, which you have to love. Store this away for when you need a great dish for the vegans or vegetarians in your life.
Black pepper, often referred to as the "king of spices," not only adds a tasty kick to culinary creations but also offers several health benefits. Black pepper contains an active compound called piperine, which is responsible for many of its therapeutic properties. Black pepper has been known to aid digestion by stimulating the production of digestive enzymes, promoting proper nutrient absorption, and reducing digestive discomfort. It possesses anti-inflammatory properties that can help alleviate symptoms of arthritis and other inflammatory conditions. Moreover, black pepper is rich in antioxidants, which play a crucial role in protecting the body against free radicals and reducing the risk of chronic diseases. Studies have suggested that black pepper may have antimicrobial properties, supporting the body's defense against harmful bacteria.
I love black pepper and use it more than any other colour of pepper. It is essential to use black pepper when using turmeric in dishes to help you body receive the goodness from the turmeric...no turmeric in this one, but go the pepper!
Add as many veggies that your family loves as well, and put this into rotation. It is going to be a big family hit.
Then go and try some of our other oodles of noodles winners;
Worcestershire Beef and Mushroom Noodles
Chunky Chicken Soup with Egg Noodles
Spicy Ginger Beef Stew with Lemongrass
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Sauce
- 3 Tablespoons soy sauce
- 4 Tablespoons oyster sauce (omit if cooking vegan version and replace with additional soy or tamari sauce)
- 3 Tablespoons brown sugar
- 2 Tablespoons rice wine vinegar
- black pepper a good grinding
-
The Rest
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 880 Grams udon noodles (2 packets if using the WOKKA brand)
- 1 capsicum/bell pepper red, sliced into thin strips
- 1 red onion sliced thinly
- 1/4 purple cabbage, shredded
- Handfuls string beans, halved
- Handfuls broccoli floretts
- 1 Bunch bok choy, roughly chopped
- 4 cloves garlic sliced thinly
- black pepper lots and lots, freshly ground
Do
- 1
Place sauce ingredients into the Thermomix bowl. Combine 6 sec/speed 5. Set aside.
- 2
Heat a wok over medium-high heat, add a splash of EVOO.
- 3
Add the udon noodles and half of the sauce. Toss around until the noodles become loose and coated in sauce. Cook for 2 minutes without touching. They will start to caramelise. Toss and cook for a few more minutes until you're happy with the caramelisation.
- 4
Add vegetables (except garlic) and remaining sauce. Toss for 5 minutes until nearly cooked. Add fresh garlic and lots of black pepper, toss to combine.
