Super Green Yakisoba with Toasted Sesame Seeds

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

Servings 4
Total Time 30 mins

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.

Meet the Chef

Amelia ‘Amaretti’

Amelia, or better known by her foodie fam as Melie, manages the development of our Plant Based and Veggie bags, so has the interesting job of creating new and delicious meals with alternative proteins. She is a vegetarian who hates eggs but has a big love for pumpkin due to its versatility. Her favourite cuisine has to be Middle Eastern, which makes a whole lot of sense considering her ultimate plant based proteins are chickpeas and falafel (of course!).

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