for the sauce
- 3 tbsp mirin
- 2 tbsp low-sodium dark soy sauce
- 2 large cloves garlic, crushed
- 1 small red chilli, finely chopped
- 20g ginger, grated
- 1 tbsp cornflour, mixed with 2 tbsp cold water
For the Stir-fry
- 2 tsp sesame oil
- 4 spring onions, sliced diagonally
- 1 large carrot, peeled and cut into matchsticks
- 1 red pepper, deseeded and cut into strips
- 200g purple sprouting or tenderstem broccoli, trimmed and cut into three equal pieces
- 400g frozen edamame beans
- 75g green cabbage, shredded
- 50g vegetarian kimchi
- 200ml vegetable stock made with 1 low-sodium stock cube
- 300g soba noodles, cooked as directed on the pack and drained
- 1 tbsp toasted sesame seeds
- 1 red chilli, sliced for garnish
- Black pepper, to taste
- Place all of the sauce ingredients into a small bowl and mix well until combined.
- Heat the oil in a wok or large frying pan. Add the spring onion, carrot and pepper. Stir-fry for 2-3 minutes.
- Add the broccoli, edamame beans, spring greens and kimchi. Stir-fry for a further 2-3 minutes.
- Pour the sauce over the vegetables along with the stock. Gently bring to a simmer for 2-3 minutes until the sauce thickens. Add a splash of water if the sauce looks a little too thick.
- Stir in the noodles and heat gently for 1-2 minutes until piping hot. Season with black pepper to taste.
- Transfer the noodles to warm bowls. Sprinkle over the toasted sesame seeds and garnish with sliced red chilli.
Nutrition per serving
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