Ingredients
Serves:2-4
Method
- Soak dried kelp noodles in warm water for 30 minutes. Drain and rinse then set aside.
- Heat a wok, sauté the onion and garlic without oil, adding a tablespoon of water to deglaze the pan.
- Add the tofu strips and celery. Stir-fry for 1 minute. Add mushrooms and carrots and stir through.
- Next add the noodles, bok choy, rice vinegar, soy sauce and coconut sugar, and stir well. Add the spinach and finally salt and pepper, to taste.
- Serve the stir-fry in four bowls and top with the chives.
TIP: If you can’t find fresh shiitake mushrooms, dried are fine. Simply soak them for 1 hour in warm water before cooking.
