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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.

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