Japanese vegetable stir-fried noodles (Yasai yaki soba)
Method
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For the yaki soba dressing, bring the teriyaki sauce, yellow bean sauce, lemongrass and ginger to the boil in a small pan, stirring well.
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Reduce the heat until the mixture is just simmering, then continue to simmer for 8-10 minutes, or until the mixture has thickened. Set aside until ready to serve.
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Meanwhile, for the noodles, cook the noodles in a large pot of boiling water for 2-3 minutes, or until just tender. Drain well, then refresh under cold running water until the noodles are completely cold.
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In a bowl, mix together the eggs, peppers, onion, spring onions, mushrooms, garlic and bean sprouts until the vegetables are coated in the eggs. Stir in the teriyaki sauce until well combined.
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Heat the oil in a wok over a medium heat. Add the egg and vegetable mixture and the cooked, cold noodles, and stir-fry for 3-4 minutes, or until the noodles have warmed through and the eggs and vegetables are cooked through.
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To serve, divide the vegetables and noodles equally between two serving bowls. Drizzle over the yaki soba dressing. Sprinkle over the sesame seeds, if using.
Ingredients
For the yaki soba dressing
- 100ml/3½fl oz ready-made teriyaki sauce
- 4½ tbsp ready-made crushed yellow bean sauce
- 1 lemongrass stalk, tough outer leaves removed, soft inner core crushed and finely sliced
- 1 tbsp freshly grated root ginger
For the noodles
- 200g/7oz soba noodles
- 2 free-range eggs, beaten
- ½ green pepper, seeds removed, sliced
- ½ red pepper, seeds removed, sliced
- 1 onion, peeled, thinly sliced
- 8 spring onions, trimmed, sliced
- 10 mushrooms, sliced
- 2 garlic cloves, peeled, finely chopped
- handful fresh bean sprouts
- 4 tbsp ready-made teriyaki sauce
- 3 tbsp vegetable oil
- ½ tsp sesame seeds, to serve (optional)
Shopping List
Japanese vegetable stir-fried noodles (Yasai yaki soba)
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
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