Ching-He Huang couldn't work out the cause of her health problems - until she gave her food intake a major overhaul. Here's one of Ching-He's recipes for you to try.
INGREDIENTS
Serves one
2tsp rapeseed oil
1 garlic clove, crushed, peeled and finely chopped
3 large ripe tomatoes, deseeded and chopped
1/4 aubergine, washed and finely chopped
50g soba noodles
250ml water
1tsp toasted sesame oil
1tsp low-sodium light soy sauce or tamari
1 pinch of dried chilli flakes
1 pinch of cracked black pepper
1 small bunch of basil leaves
1tsp pine nuts
METHOD
Heat a wok (or pan) over a high heat and add the rapeseed oil. Give the oil a swirl, then add the garlic and cook for 30 seconds, then reduce the heat to medium, tip in the tomatoes and aubergine and cook on a low heat for 10-12 minutes until softened.
Meanwhile, cook the soba noodles. Bring the water to the boil in a pan and add the noodles. Cook for three minutes, then drain, refresh in cold water and drain again. Add the sesame oil to the noodles to stop them from sticking together.
Add the noodles to the wok and toss with the vegetables. Season with the soy sauce or tamari, the chilli flakes, black pepper and basil leaves, sprinkle on some pine nuts for a nutty taste and serve.
Eat Clean: Wok Yourself To health by Ching-He Huang (Harper Thorsons, £16.99)
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