Yasai Yaki Soba by Wagamama

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Step 1.

Chop your vegetables. Slice your pepper, mushrooms, spring onions and red onion, halve your tenderstem broccoli lengthways and finely chop your ginger and garlic. Roughly tear up your kale.

Step 2.

Cook your broccoli for 2 mins in boiling water to part cook, then set aside.

Step 3.

Cook your noodles in boiling water according to packet instructions, then drain and pop to one side.

Step 4.

Time to make your sauce. In a bowl, combine your sugar, soy sauce and sriracha.

Step 5.

Heat a wok over a high heat until it's nice and hot. Add your pepper, mushrooms, red onion, broccoli, kale, garlic and ginger to the wok and stir fry for a few minutes until tender and starting to get beautifully charred. Add your beansprouts and cooked noodles, then stir to combine before adding your sauce. Stir fry for another minute until all your ingredients are combined and it's smelling banging.

Step 6.

Time to plate it up. Top with your spring onion, sesame seeds and coriander, then serve. Enjoy!

This is a great way of using up vegetables in the fridge, so sub these vegetables out for whatever you have at home.

1 Red Pepper
8 Chestnut Mushrooms
4 Spring Onions
1 Large Red Onion
60g Tenderstem Broccoli
4 Cloves of Garlic
3cm Knob of Ginger
60g Kale
300g Buckwheat Soba Noodles
2 Tsp Sugar
40ml Sriracha
40ml Soy Sauce
60g Beansprouts
Handful of Coriander
1 Tbsp Sesame Seeds
Vegetable Oil