Loads of greens make this yakisoba dinner a sure way to get your veggie kick, and soba noodles and edamame provide plenty of plant-based protein!
Super Green Yakisoba with Toasted Sesame Seeds
Ingredients
Stir-Fry
- 200 g teriyaki sauce store-bought
- 1 Tbsp soy sauce
- ¼ cup water
- 2 broccoli cut into small florets
- 2 courgettes cut in half lengthways & thinly sliced
- 2 baby bok choy leaves separated
- 2 spring onions sliced 2cm
- 2 Tbsp sesame oil
- 2 cups edamame beans
Soba Noodles
- 320 g soba noodles
- 2 tsp sesame oil
To Serve
- 1 bunch chives finely chopped
- 4 tsp mayonnaise kewpie Japanese mayo or plain
- 2 Tbsp toasted sesame seeds
Instructions
- Before you start, bring a large pot of salted water to the boil with the lid on.
- In a small bowl, combine teriyaki sauce, soy sauce and water measure together and set aside. Prep broccoli, courgette, bok choy and spring onion and set aside separately.
- Heat first measure of sesame oil in a large fry-pan on high heat. Cook broccoli and courgette for 5-6 minutes, tossing occasionally, until tender. Remove from pan and set aside. Return pan to high heat and cook bok choy, spring onion and edamame for 3-4 minutes, until bok choy is tender.
- Return broccoli and courgette to pan, along with teriyaki sauce mixture. Toss together and cook for a further 1 minute, until hot through. Season to taste with soy sauce.
- Meanwhile, cook soba noodles in pot of boiling water on high heat for 4-5 minutes, until tender. Drain and refresh under warm water. Return to pot with second measure of sesame oil to prevent sticking.
- To finish, prep chives.
- Serve soba noodles and stir-fry topped with Japanese mayo, chives and sesame seeds.
*This recipe featured in My Veggie Bag.
