Bok Choy Mushroom Soba Noodles

Serves two 

Ingredients: 

150g soba noodles

3 heads of bok choy; washed and roughly torn by hand 

6 medium-sized Champignon mushrooms; sliced 

1 tomato; chopped 

1 tablespoon of minced ginger 

4 spring onions; green parts included and cut vertically into circles 

¼ teaspoon of ground black pepper 

½ teaspoon of ground cayenne pepper 

2 tablespoons of organic soy sauce 

1 tablespoon of coconut oil 

1 tablespoon of sesame oil 

Sea salt to taste 

Preparation: 

In a pan over medium heat, fry spring onions in coconut oil for about 2 minutes. Add mushrooms, ginger, black pepper, cayenne pepper and salt, and continue to cook for about 5 minutes, or until the mushrooms become browned and soft. Add tomato and soy sauce, and cook with pot covered for another 5 minutes, or until the tomato completely dissolves. Reduce heat to a minimum, mix in bok choy, and cook with pot covered for 3 to 5 minutes. Attend to the sauce at this stage to prevent complete wilting of the bok choy; it should be just slightly soft. Whilst the sauce is cooking, make the soba noodles. Add soba noodles to boiling water and let it cook for 4 minutes, or until it becomes al dente. Drain the water through a colander, rinse the noodles with cold water to remove white scum, and coat with sesame oil thoroughly. Pour sauce over noodles and enjoy!