Recipe by Aine Carlin
One thing you should probably know about me is that I’m a bit of a Nigella Lawson fan. Granted she’s not vegan and my fascination with her is probably baffling to most of my vegan followers, but I really can’t help it. Ever since her first program that aired on TV, I’ve been besotted by the divine Ms. Lawson and her fat laden, can’t-be-good-for-your-heart, food.
You would think that since becoming vegan my interest would have somewhat dissipated. Nope, I still frequently visit her website, I’m still inspired by much of what she makes. See, what you probably don’t realize is that Nigella’s recipes are very easily Veganized (a term you’ll hear a lot from me). She says teriyaki chicken, I say teriyaki tofu. Think I can’t partake in a little deep fried calamari? Say hello to deep fried oyster mushrooms! In fact, I think I love her recipes more now than I did before. She’s my inadvertent vegan guru.
In honor of the queen of kitchen herself then, here is my homage to her very popular ‘Express’ recipes- a suitably speedy stir fry. This is totally one hundred percent my recipe but I must give credit to the lady in question for mentoring me all these years in the art of no-fuss food. Cheers Nigella; this one’s for you!'
Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty-free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at www.peasoupeats.com
For more great recipes from Aine, be sure to follow me on Twitter (@MarcusCooks)
Total time: 20M
1 portion udon noodles (available in most supermarkets)
1 small onion or 2 shallots
handful green beans
1/2 pack (1 cup) marinated tofu
handful of baby leaf spinach
For the sauce
1 heaped tsp Sambal Oelek (Indonesian chilli sauce, look in the specialist food section in the supermarket)
juice of 1 lime
1 tsp agave nectar
1 tsp white wine or rice wine vinegar
2 tbsp soy or tamari sauce
1 tbsp ground nut oil
- Bring a large pan of water to the boil. Make the sauce by combining all the ingredients in a bowl.
- Heat a little groundnut oil in a wok or skillet/frying pan. Finely slice the onion or shallots and add to pan.
- Slice the green beans diagonally and into small pieces. Add to pan with a little soy sauce.
- Toss in the marinated tofu. Stir fry for several minutes. At this stage I add a tablespoon or so of the sauce just so the flavors infuse before combining the noodles.
- Cook the udon noodles in the boiling water for 6-8 minutes; I personally don't like it to be too al dente because it's quite a dense noodle anyway. Drain, return to pot, toss in a little oil to prevent sticking.
- Add the spinach and stir fry for a few short minutes until it begins to wilt. Then add the noodles and mix through before adding the remainder of the sauce. Allow to heat through for about a minute.
- Sprinkle some sesame seeds on top to serve.