2 servings
Ingredients:
100-150 grams (buckwheat) noodles (cook according to instructions), ½ eggplant (cut into cubes), ½ head of broccoli (coarsely chopped), 1 sweet pepper (finely chopped), 50 grams peas (fresh or from the freezer), 2 cloves garlic (finely chopped), 150 grams of chestnut mushrooms (coarsely chopped), juice of 1 lime, 2 tbsp tamari, 1 tablespoon tahini, salt and pepper to taste.
Step 1
Place your wok on high heat and add a dash of water (or oil) to the pan. Fry the garlic briefly.
Step 2
Add the other vegetables (except the peas) and mix well. How long you stir-fry the vegetables depends on what you like!
Step 3
When the vegetables are al dente, add the peas, tamari, lime juice and tahini. Toss carefully. Season with some salt and pepper if necessary.
Step 4
Divide the noodles between two boho tiffin bowls and add the vegetables. Enjoy your meal!
Step 5
Do you want to take it with you? No problem. Then add the noodles to the vegetables and stir gently. Divide everything between 2 bowls and let cool thoroughly before sealing your tiffin.