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Noodles that embrace the start of spring

October 13, 2008

We’ve still got a few winter veges floating around at bargain prices at the moment, so why not make the most of them? These noodles have a really unique blend of flavours – cauliflower, parnsips (don’t lose hope yet), garlic chives and chinese celery combine for a peppery, potent yet sweet sensation. The recipe is highly adaptable of course, but you can get all the ingredients in Christchurch easily. It’s a perfect opportunity to broaden your vege horizons. I’ve always thought New Zealand positively bland and narrow-minded when it comes to the selection of vegetables available, but actually it can often just be the big supermarkets. Give your local greengrocers a visit or the asian supermarkets or greengrocers. If you’re not sure if you’ll like something, don’t just rely on smell – the great thing about smaller grocers is that they often know a bit more about how to prepare certain foods. Just ask :)

Vegan spring celebration noodles

serves two (all measurements are approximate and ingredients can be substituted)

enough noodles for 2
1 1/2 c cauliflower florets, small
a small bundle of garlic chives or normal chives, chopped into 2-3cm bits
1 stalk of celery or 1 chinese celery plant (I think this could be flat parsley), chopped finely (including leaves)
50-100g cooked fried tofu (I used tofu sheets, which are available at asian supermarkets in fridges, they look like fabric folded and can be frozen and defrosted easily)
a few thin slices of parnsip
salt and pepper
1-2Tbs soy sauce (depending on darkness)
3Tbs oil

Heat oil in a large frying pan on medium high heat, adding the cauliflower and parsnips. Cook until undersides are brown, then stir and repeat about 3 times.

While cauliflower is cooking, cook noodles in a separate pan according to packet instructions (we used 2 minute noodles…shhh).

Add tofu and remaining ingredients, stirring to incorporate. Drain noodles once cooked and add to the pan, mixing everything together. Plate, and serve with a few grind of freshly ground black pepper.

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