The name of this recipe sounds so wrong, but it’s so right! I just googled the title and it seems we weren’t the first ones to think of putting these ingredients together. Phew! #validated
Now, I’m not a vegetarian, but Kat is and she’s the recipe-maker in this outfit, so all our recipes as prepared for LocalTable will be vegetarian. But there will be many times when you can add some meat to the dish. In this case, you could easily add some chicken strips to this recipe. You’ll just have to work out the best way to incorporate it into the method yourself.
We thought about adding some tofu, but decided against it. You could try that too, if you like.
This is the third week in a row we’ve come up with a recipe that is basically a pile of combined ingredients on a plate, but hey, we’re working with what the season brings us, so these dishes are true expressions of eating seasonally. Works for me. Especially as I prefer meals that only need a fork.
We used Honey Murcott mandarins, as the grower said they were nice and juicy, but any variety will do.
You could also add some cornstarch to the stir fry sauce. When we ate it, we thought the sauce might have benefitted from a bit more texture, but it’s still good without the cornstarch.
- 1 mandarin, juiced
- 1 tablespoon tamari (or soy) sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil, plus extra for wok
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, finely chopped
- salt & pepper to taste
- 2 portions udon noodles (we used dried organic Hakubaku noodles)
- 1-2 mandarins, peeled, segmented
- 1 head broccoli, cut into small florets
- 2 bunches pak choi, stems and leaves thinly sliced
- 4 small carrots, scrubbed and grated
- 4-6 garlic scapes, chopped
- 1 cup cashews, soaked in hot/warm water for 1/2 hour
- 2 tablespoons sesame seeds
- Combine the mandarin juice, tamari, hoisin, sesame oil, ginger and garlic with a whisk in a small bowl or jug.
- Season to taste with salt and pepper.
- Cook the noodles according to instructions on the packet.
- Halve the mandarin segments lengthways and remove the seeds.
- Heat a wok to a high heat.
- Pour in a skerrick of sesame oil and swish it around the wok.
- Quickly add the broccoli, mandarin, pak choi stems (reserve the sliced leaves for now), carrot and cashews to the wok.
- Pour over as much of the stir fry sauce as you like (err on less rather than more, you can always pour on a bit more as you eat it) and stir fry for a few minutes, until the broccoli starts to take on a nice rich green colour. It doesn’t take long!
- Add the pak choi leaves and stir fry for another minute. Seriously, just a minute.
- Remove from the heat and serve on top of the noodles.
- Sprinkle with sesame seeds.
You can add the noodles to the wok to mix everything in together, if you prefer.