Veggie Stir Fry Noodles
35min
Easy
2
Ingredients
100ml teriyaki sauce
1 lemongrass stalk, tough outer leaves removed, soft inner core crushed and finely sliced
1 tbsp freshly grated root ginger
200g Soba noodles
2 free-range eggs , beaten
½ a small broccoli, cut in florets
1 carrot, sliced lenghtwise
Few green beans, trimmed
8 spring onions , trimmed, sliced
10 mushrooms, sliced
2 garlic cloves, peeled, finely chopped
Handful fresh coriander
3 tbsp sesame oil
½ tsp sesame seeds, to serve (optional)
Method
Bring the teriyaki sauce, lemongrass and ginger to the boil in a small pan, stirring well.
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.
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.
In a bowl, mix together the eggs, broccoli, green beans, spring onions, mushrooms and garlic until the vegetables are coated in the eggs.
Stir in the teriyaki sauce until well combined.
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.
To serve, divide the vegetables and noodles equally between two serving bowls. Drizzle over the soba dressing. Sprinkle over the sesame seeds, if using.