Buckwheat Noodle Stir‑Fry

Ingredients

• 1 red bell pepper
• 100 g fresh sprouts (soybean or alfalfa sprouts)
• 250 g Broccoli
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 0.5 bunch scallions
• 1 pickled red chili pepper
• 1 tbsp chopped parsley
• Salt
• pepper (ground)
• 300 g Chinese buckwheat noodles
• 4 tbsp sesame oil
• 2 tbsp Soy sauce
• 3 tbsp vegetable broth

Instructions

1. 1.

   Wash the bell pepper, quarter it, trim and remove seeds and white membranes, then cut into ~2 cm cubes. Rinse sprouts and drain. Wash broccoli and separate into small florets; peel stems and slice thinly. Peel garlic and finely chop. Trim scallions, wash, and cut green parts diagonally into 1 cm pieces. Slice the pickled chili lengthwise, deseed, and mince.

2. 2.

   Cook buckwheat noodles in plenty of boiling salted water for 3 minutes. Drain, let stand, return to pot and mix with 1 tbsp sesame oil.

3. 3.

   Heat remaining oil in a large pan or wok. Briefly sauté scallions with garlic, then add ginger, bell pepper, broccoli florets and stems; stir‑fry for another 4 minutes. Add sprouts and noodles, warm through. Season with salt, pepper, soy sauce and broth, tasting as you go.

4. 4.

   Plate the noodle and vegetable mixture on a dish, sprinkle with parsley and chili pieces, and serve.