My favourite Wagamama meal is Moyashi Soba, but it isn’t low carb unless I ask for no noodles. At home I can replace them…
And what I replace them with is Blackbean Noodles, from Explore Asian, and I use whatever vegetables I have to hand.
50g uncooked black bean noodles
1 tbsp Coconut oil
Half a zucchini, cut into chunks however you like
Half a leek, sliced
A handful of snowpeas or sugarsnaps
A handful of broccoli florets
A handful of sliced cabbage or kale
Half a dozen swiss brown mushrooms, cut into quarters or halves, depending on size
A handful of mung bean sprouts (optional)
Vegetable stock powder, or dashi powder
Coconut palm sugar (or rapidura)
First I cook the noodles in the pot I will use for the soup. Then drain them and put them into my serving bowl.
Then I stirfry the vegetables, except the bean sprouts, until they have some colour, and immediately pour over about 600ml of vegetable stock and /or dashi. It simmers for a short while, until I am happy with the cooked-ness.
Throw in the bean sprouts, if using, and about a teaspoon or two each of soy sauce and sesame oil, then pour it over the noodles that are waiting in the serving bowl.
I slurp this up with a big spoon and chopsticks.