Crispy Yaki Soba Noodles with Root Vegetables

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Author: Meera Sodha

Prep time: 50 mins

Cook time:

Serves: 2

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!
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Ingredients Method

Ingredients

250g mixed root vegetables (such as carrot, beetroot and swede) , peeled and julienned
20g fresh ginger, peeled and julienned
1 tbsp toasted sesame oil
25g coriander, finely chopped
3 tbsp light soy sauce
1 tbsp brown rice syrup
2 limes, squeezed to get 2 tbsp juice
100g whole wheat noodles
2 tbsp rapeseed oil
3 garlic cloves, finely sliced
12 spring onions, sliced on an angle
160g 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.