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Shop Recipes Blog at Outback Spirit, home of authentic Australian native flavours crafted with First Nation suppliers.
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Ingredients
- 750g Soba Noodles or Chinese Rice Noodles ( not the thin ones)
- 1/2 cup Sweet Chilli Kakadu Plum Sauce
- 1 tablespoon soy sauce
- 1 tablespoon white wine vinegar
- Oil to stir fry
- 2 teaspoons grated fresh ginger or galangal
- 2 teaspoons Crushed Garlic
- 2 teaspoons Mountain Pepper
- 2 teaspoons Saltbush
- 1/2 teaspoon River Mint
- ½ teaspoon chilli flakes or 1 small red chilli, deseeded and finely chopped
- 1 cup cauliflower florets, cut into small pieces and blanched
- 1 cup broccoli or broccolini , cut into small pieces and blanched
- 500 g of young cumbungi stems , or leeks (approx 2 good sized) cut into thin rounds
- 3 medium field mushrooms, finely sliced
- 1 zucchini, julienned and barely blanched
- 1 cup snow peas
- 2 golden squash, cut into slices barely blanched
- 1 cup (120) gms bunya nuts, shelled and cooked and cut into slivers – or sliced bamboo shoots
- ½ cup water chestnuts thinly sliced
- 2 cups baby bok choy
- 2 teaspoons Outback Spirit Lemon Myrtle Coconut Chilli Seasoning Nut Free Dukkah
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