Introducing a simple and flavourful recipe by Ching He Huang, an international Emmy nominated TV chef and food writer who has been the ambassador for our Organic & Gluten Free Edamame Soybean Noodles.
1. Make the stir fry sauce and set aside.
2. Cook one pack of Yutaka Edamame noodles in boiling water for 3 minutes. Drain and refresh under cold water. Add 1 tsp sesame oil or olive oil to prevent the noodles from sticking together. Set aside.
3. Heat a wok over high heat, add 1 tbsp cooking oil, season the oil with a pinch of salt. Add 1 tsp grated ginger, 1/2 finely chopped chillies and 200g baby pak choi, toss cooking for 30 seconds. Add the stir fry sauce and toss in the noodles to mix well.
4, Pour out onto a plate, garnish with crush fried shallots, coriander leaves and finely chopped red chillies (optional). Serve immediately.
If preferred, blanch pak choi instead of stir fry for a brighter colour and better nutrition. Mix blanched pak choi with cooked noodles and serve.