Teriyaki and yellow bean sauce add depth to this healthy - and super easy - stir fry.
Ingredients
- For the yaki soba dressing
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100ml/3½fl oz ready-made teriyaki sauce
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4½ tbsp ready-made crushed yellow bean sauce
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1 lemongrass stalk, tough outer leaves removed, soft inner core crushed and finely sliced
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1 tbsp freshly grated root ginger
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- For the noodles
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200g/7oz soba noodles
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2 free-range eggs, beaten
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½ green pepper, seeds removed, sliced
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½ red pepper, seeds removed, sliced
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1 onion, peeled, thinly sliced
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8 spring onions, trimmed, sliced
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10 mushrooms, sliced
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2 garlic cloves, peeled, finely chopped
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handful fresh bean sprouts
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4 tbsp ready-made teriyaki sauce
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3 tbsp vegetable oil
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½ tsp sesame seeds, to serve (optional)
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Preparation method
- For the yaki soba dressing, bring the teriyaki sauce, yellow bean 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, 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.
- 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 yaki soba dressing. Sprinkle over the sesame seeds, if using.