Sweet and Sour Stir-Fry

                                                           

Adapted from “Clean Food: A seasonal guide to eating close to the source” Terry Walters 2007 USA

Serves 6

½ lb udon or soba noodles; 1-2 heads broccoli; 3 carrots, diced; 1 tblsp grapeseed oil; 3 garlic cloves, minced; 1 tblsp grated fresh ginger; 1 cup snow peas, ends trimmed and strings removed; 1 cup pineapple chunks; 2 tblsp brown rice vinegar; 2 tblsp mirin; 2 tblsp sesame oil; ¼ cup toasted sesame seeds

Cook noodles according to directions on package. Drain in colander & rinse thoroughly under cold water. Pace colander on a plate and refrigerate.

Preparing vegetables: Bring 2-3 cups water to boil. Cut broccoli into bite-sized pieces. Peel and discard tough outer stems and cut remaining stems into chunks. Place prepared carrots & broccoli in bowl, cover with boiling water and let sit 2 minutes. Drain, rinse with cold water and set aside.

Stir-frying: Heat wok or skillet over medium-high heat. Add grapeseed oil, garlic and ginger & cook 1 minute. If anything starts to stick, add 1 tblsp water. Add broccoli, carrots & snow peas, stir & cook 2-3 minutes. Add pineapple, 1 tblsp vinegar, 1 tblsp mirin and cook 1 minute longer. Remove vegetables from wok and set aside.

Pour remaining tablespoons of vinegar and mirin into empty wok. Fold in chilled noodles until evenly coated & heated through. Drizzle with 1 tblsp sesame oil. Transfer noodles to serving dish. Toss vegetables briefly in hot wok to reheat, drizzle with remaining tablespoons sesame oil & spoon vegetables over noodles. Top with sesame seeds and serve.