- 180-200g of Soba Noodles
- 4 spring onions, roughly chopped
- 2 bunches of Bok Choy, sliced
- 1/4 cup tamari
- 2 tbsp coconut sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- Pinch of chilli flakes
- 1 tbsp cornstarch
- 1/2 cup water
- Handful of fresh Coriander, roughly chopped
- 4 tbsp black sesame seeds
Selaks Berries and Cream Rose
Bring a pot of water to the boil and add the noodles. Cook according to the packet instructions.
For the Teriyaki Sauce, firstly place the 1/2 cup of water and cornstarch in a small bowl and stir to combine. Set aside.
Add the tamari, coconut sugar, rice vinegar, sesame oil and chilli flakes to a small pot, over a medium heat. Cook until the sugar is dissolved, about 1-2 minutes, stirring often.
Add the cornstarch mixture and bring the Teriyaki Sauce to the boil, stirring often to avoid it from burning on the bottom of the pot. Reduce to a medium heat and simmer until the sauce thickens, about 3 minutes. Remove from the heat and set aside.
Heat the oil in a pan over a medium- high heat. Add the spring onions and bok choy and sauté for ~3 minutes until the bok Choy just starts to wilt.
Add the sauce, noodles and sesame seeds to the pan, mixing everything together. Allow it to cook for another 1-2 minutes.
Serve with some fresh coriander on top.
Any leftovers will keep in an airtight container in your fridge for up to 3 days.