In a wok or frying pan add a little coconut or avocado oil and add in chopped up vegetables. Stir fry vegetables for 5 minutes or so, saving the spring onion for on top.

In a small sauce pan add 200ml bone broth or homemade stock (I keep a supply in jars in my freezer for quick lunches). To the stock add crushed garlic clove, grated ginger and tamarin sauce.

Cook buckwheat noodles according to packet instructions.

Add noodles to bowl with vegetables on top and carefully pour broth over the top.

Top with spring onion, sesame seeds and a drizzle of flaxseed oil.

Nutritional therapist approved recipe


5 white mushrooms sliced

0.5 yellow pepper sliced

1 carrot thinly sliced

1 spring onion sliced

Any other vegetables that need using up from the fridge. Thinly sliced. Frozen edamame beans also work well, make sure they are organic.

200ml bone broth

1 garlic clove

Small piece of ginger grated

0.5 tbsp of tamari

Buckwheat noodles

The ingredients can be upped or downed depending on how many you want to serve. The above is for 1 person.