Soba noodles with Tudanca beef and purple garlic.

Bring a pot of water to a boil with a little salt, then add the soba noodles. When the noodles are al dente, remove from the heat and drain.

Meanwhile, we will peel a slice of ginger and chop it finely.

We do the same with our garlic cloves. We peel and finely chop them. And we thinly slice the asparagus.

In a wok, add a few drops of sesame oil and a drizzle of olive oil over medium-high heat. Add the ginger, stir-fry, and then add the chopped garlic.

We let it brown, but not too much, and add the green part of the spring onions and the thinly sliced ​​green asparagus.

We sauté for a few seconds and add the Tudanca beef cut into thin strips.

Once the meat has browned, add the drained soba noodles to the wok. Stir-fry them so they absorb the flavors, then add a generous splash of teriyaki sauce. Let it reduce and the noodles soak up the sauce, then remove from the heat.

FINISHED DISH:

On a plate, place the pasta in the center, mounding it upwards to create volume. Make sure the vegetables and meat are visible.