I have finally used up the rest of the Soba Noodles that I had left in my cupboard, I love the colour of these noodles and they cook in minutes which is perfect for a quick dinner if you want to eat healthy and still pack in as much flavour as possible. I almost made these like normal noodles until I thought to double check the instructions, I’d have left them on the cooker for about 10 minutes more which I can’t imagine would have turned out well, so remember to check the cooking instructions of your noodles and try not to over cook them! I don’t usually cook with oyster mushrooms but wanted to give it a go and they soak up the flavours beautifully, so I think I’ll be using them more in future recipes. Just bear in mind that they do shrivel quite a bit, so what might look like a big bowl of mushrooms, reduces in size about 75%.

2 more sleeps before Bologna, we’re just looking out all the places we might visit and also some of the local vegan eateries. I shall report back on what we find while we are there, but it looks promising so far and we are very excited about the trip. Which reminds me, I need to charge up the camera battery before we go.

I managed to fit in one last class this morning before my holiday, going to be wearing lots of vest tops so want those shoulders and arms looking trim. I found out today that there’s a Fitness exhibition which my gym instructors will be participating in… only to realise it happens 4 days after I go away for the summer, typical! I’ll just need to get the other girls to take lots of photos, such a shame I’ll miss it.

Oyster Mushroom, Ginger & Sesame Stir Fry with a Hot Soy & Walnut Sauce (vegan & gluten free)

MyInspiration Feel The Difference Range

Serves 2 ready in under 30 minutes

14 oyster mushrooms, stalks removed and then sliced

2 cloves garlic finely chopped

2″ cube of fresh ginger, finely chopped

2 hot red chillis finely chopped

1/4 cup soy sauce

2 tbsp Mirin

1 tbsp rice wine vinegar

1 can beansprouts, drained

2 spring onions (scallions) finely chopped

1 tbsp sesame seeds

8 walnut halves chopped

150g Soba Noodles (make sure GF brand)

Method

1. Bring a pan of water to the boil and add the soba noodles, cook for 3 minutes before removing from heat, drain and set aside.

2. In a large saute pan or wok, heat 2 tbsp water over a high heat and add the garlic, ginger and chili and cook for 3 minutes, add in the chopped mushrooms and mix together to coat well. Add in the remaining ingredients, keeping the heat on high, the oyster mushrooms will soak up the lovely soy, mirin and rice wine vinegar. Cook for 6 minutes then add the soba noodles and toss together to heat the soba noodles up again.

3. To serve, plate up in a big bowl, sprinkle over some more sesame seeds and chopped spring onion and top with a couple of walnuts.