VegFest has partnered with the international publisher, Phaidon, to give away 5 copies of “Vegan: The Cookbook” at this year’s VegFest.
This beautiful vegan cookbook comprises 450 recipes from over 150 countries. VegFest Director Laurie Morrison tested one of the recipes, Five Spice Stir-Fried Soba Noodles, and shares her thoughts below.
For your chance to win, simply complete a survey while you are at the festival and you will be entered into the draw.
Phaidon is also offering a 30% discount on the book at http://bit.ly/2nN1wdr with the discount code VEGAN30 until April 2018.
I was excited to give one of the recipes a try from the cookbook and chose the Five Spice Stir-Fried Soba Noodles.
This recipe was shockingly easy for the spectacular results. As is often the case, it took me far longer to cut up the veggies than the 20 minutes cooking time, but it was well worth all the chopping!
Here’s a tip about soba noodles that will save you from the glutinous mess that can sometimes happen with cooked soba noodles. It’s a simple step before cooking the noodles: rinse first. Also, soba noodles are made from buckwheat and it is best to get 100% buckwheat noodles.
I found the amount of chili flake to be just right but if you really do not like heat then you might want to reduce this a bit.
Five Spice Stir-Fried Soba Noodles
Time: 20 minutes
Cooking Time: 15 minutes
For the soba noodles:
- 1 lb 2 oz (500 g) soba noodles
- 1 tablespoon vegetable oil
For the sauce:
- 1⁄2 cup (120 ml/4 oz) fresh orange juice
- 1 tablespoon cornstarch
- 1 teaspoon five-spice powder
- 1 teaspoon crushed red chili fakes
- 2 tablespoons soy sauce
- 2 teaspoons agave syrup
For the stir-fry:
- 2 tablespoons olive oil
- 1 lb 2 oz (500 g) trimmed and sliced mushrooms
- 2 cups (280 g) baby carrots, sliced
- 1 onion, sliced
- 2 cloves garlic, finely chopped
- 3 cups (520 g) broccoli florets