Crispy Yaki Soba Noodles with Root Vegetables
By Meera Sodha
Published on 09 March 2022
One of the best things about this dish by Meera Sodha is that you can use all kinds of different vegetables, so feel free to throw in whatever you find in your fridge for an easy and low-waste mid-week treat!Looking for other Japanese recipes? We've got you covered.Time and servings
50 minsTotal time
2Servings
50 minsPrep time
Ingredients
- 250 g of mixed root vegetables (such as carrot, beetroot and swede), peeled and julienned
- 20 g of fresh ginger, peeled and julienned
- 25 g of coriander, finely chopped
- 1 tbsp of toasted sesame oil
- 3 tbsp of light soy sauce
- 1 tbsp of brown rice syrup
- 2 limes, squeezed to get 2 tbsp juice
- 100 g of whole wheat noodles
- 2 tbsp of rapeseed oil
- 3 garlic cloves, finely sliced
- 12 spring onions, sliced on an angle
- 160 g of marinated tofu, cut into bite-sized pieces
Method
Step 1
Place the julienned vegetables and ginger in a bowl, add the coriander, sesame oil, soy sauce, brown rice syrup and lime juice. Mix and leave to one side.Step 2
Cook the noodles according to the packet instructions and then drain thoroughly and allow the noodles to dry in their own steam for a min or two.Step 3
Heat 2tbsp of oil in a non-stick frying pan over a high heat and, when hot, add the drained noodles.Step 4
Spread them out over the pan and leave to crisp for 2 mins, then toss and spread again and leave to crisp for another min then add the garlic and spring onions. Cook for 2 mins then add all the liquid from the vegetables, let it sizzle away, toss through the tofu for a minute until warmed then add the vegetables and turn the heat off.Step 5
Distribute the noodles across two plates and top with fried onions, sesame seeds and serve with a slice of lime alongside.