Shiro Wat Stir-Fry with Teff Noodles

Ingredients

• 1/2 cup Shiro powder (chickpea flour based stew mix)
• 2 cups Teff noodles, cooked
• 1 medium Red onion, chopped
• 3 cloves Garlic, minced
• 1 tsp Ginger, minced
• 2 tbsp Vegetable oil
• 1 cup Water
• 1 tsp Berbere spice blend (optional)

Instructions

1. 1Place a large skillet or wok on your stovetop. Add the 2 tablespoons of vegetable oil and heat it over medium heat (approximately 300-350°F / 150-175°C) for 1-2 minutes, until it shimmers slightly.
2. 2Add the 1 medium chopped red onion, 3 cloves of minced garlic, and 1 teaspoon of minced ginger to the hot oil. Stir-fry for 3-5 minutes, until the onion pieces become translucent and soft.
3. 3Stir in the 1/2 cup of Shiro powder and, if using, the 1 teaspoon of Berbere spice blend. Continue to cook, stirring constantly, for 1 minute, until the mixture is fragrant.
4. 4Pour in the 1 cup of water gradually, stirring continuously with a spoon or whisk to prevent any lumps from forming. Continue to cook over medium heat for 3-5 minutes, stirring occasionally, until the sauce thickens to a consistency similar to gravy.
5. 5Add the 2 cups of cooked Teff noodles to the thickened sauce. Stir-fry gently for 2-3 minutes, ensuring the teff noodles are fully coated in the sauce and are heated through.
6. 6Serve immediately.

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