Mango and Oyster Mushrooms Soba Noodles

Aaah....Sunday. If there's a day when I have time to cook, it's Sunday. Saturday - too busy resting :D.
Sunday - perfect (^. ^)

So here's today's lunch - a blend of vegetables and fruits, with just a taste of ginger to give it a hot surprise. The mango gives it a fresh taste and mixed with other vegetables it's a nice, light and easy lunch. Just the type for a busy, active day.



Total time:  20' (10' preparation, 10' cooking)
Serves: 2
Difficulty: easy
Calories: ~ 420 kcal / person

Ingredients:

- 2 medium carrots, julienned
- 2 handfuls of celery stripes
- 2 handfuls of oyster mushrooms, cut in stripes
- 1/2 mango, julienned
- 1 cup of smoked tofu, cut in stripes
- 3cm of leek, cut in thin slices
- 1 handful of bean sprouts
- 5 slices of pickled ginger
- 180gr of soba noodles

- 5 tbs of soy sauce
- 1 tbs of olive oil
Honey sauce
- 8 tbs of rice vinegar
- 1 tbs of honey
- 1 ts of grated ginger


The procedure is rather simple.

1. Prepare the honey sauce by mixing all the ingredients in one bowl until well combined

2. Cut the oyster mushrooms in stripes
3. Heat 1tbs of olive oil in a wok. Add the mushroom stripes and cook for 1' . 
4. Put a pot of water on high heat, for cooking the soba noodles.
5. Add 2 tbs of soy sauce, and 2 tbs of honey sauce and cook for another 3' on low heat
6. While it's cooking cut the rest of the vegetables and prepare them on a plate, ready to use. Start with the celery, then carrots, then snow peas and then the rest. This is the order they should be put in the wok, which means that while one is cooking you can cut the rest. Or if you have time, first prepare all the ingredients and then start cooking.

7. When the mushrooms are ready separate them on a plate
8. Add the celery stripes in the wok and increase the heat a bit. Stir a bit.
9. After 2 minutes, slide the celery on the sides of the wok, and add the carrots in the center.

10. Add 3 tbs of honey sauce and cook for 2 minutes, stir only the carrots.
11. Add the snow peas over the carrots, sprinkle with half of the cut leak, cover with the lid and cook  for another minute.

12. The water should be boiling by now. Add the soba noodles and boil for 3' - 4'.
13. Make room in the center of the wok, put in the previously done mushrooms, and spread the rest of the honey and soy sauce over the vegetables. Leave for a minute

14. Spread mango, bean sprouts and ginger stripes over the vegetables and cook for another minute.

15. The Soba noodles should be done, drain them well and wash with cold water. Serve them on plates.
16. Stir all the ingredients in the wok so that they mix well together. Top the noodles, sprinkle with the remaining leak ...
17. ....and ITADAKIMASU! :)

- I have a million versions of this recipe :) I bet soon you will too :D

TIPS:

• The best thing about using a wok is that it's center is rather hot, which allows us to cook faster. While the ingredients on the sides are slow cooking.
• Stir only the centered ingredients to avoid overcooking the ones on the sides.
• At the end you can mix it all together, and increase the heat for just about 20 sec. To give it crispy taste and consume the rest of the sauce.
• I julienne my vegetables since i like eating them with chopsticks, and since like that i ensure myself from overcooking them
• If you're using an iron wok, you can freely close the fire before putting the mango in. The vegetables will continue to cook on the woks heat.
• If you cut the leak in diagonal thin stripes, you have a decoration ready in no time. Just sprinkle or arrange it in a flower.