Yakisoba (fried noodles)
easy
30 mins
30 mins
Ingredients
- 1/2 Head broccoli
- 1 red pepper
- 75 g Mung bean seedlings
- 1 hazelnut-sized piece of ginger
- 75 g Sweet peas
- 100 g Bamboo shoots (tin or vacuum packed)
- 200 g Japanese spun wheat flour noodles
- 7-10 Tbsp Salt
- 2 TABLESPOONS hulled sesame seed
- 1 TABLESPOON Oil
- 4 TABLESPOONS light soy sauce
- 4 TABLESPOONS Ketchup
- 3 TABLESPOONS Plum jam
- 4 TSP roasted sesame oil
- 20 g pickled red ginger
Directions
- 1
Cut the broccoli into florets, wash and drain. Cut the florets in half. Clean, wash and cut the peppers into strips. Rinse sprouts hot and drain. Peel ginger and cut into strips. Clean, wash and cut the mangetouts into strips. Cut bamboo into strips
- 2
Prepare the pasta in boiling salted water according to the instructions on the packet. Roast sesame seeds in a pan without fat until golden brown, remove. Add oil to the pan, heat up. Fry the prepared vegetables, except for the sprouts, for about 3 minutes until firm to the bite, turning them over. Mix soy sauce, ketchup, plum puree and 3 tbsp. water
- 3
Drain the pasta in a sieve, rinse briefly with cold water, return to the pot with the vegetables, sprouts and soya mixture and continue to cook for 1-2 minutes, stirring continuously. Arrange noodles in bowls, drizzle 1 tsp sesame oil over each and serve with pickled ginger and roasted sesame
Nutrition Facts
390 kcal
59 g
12 g
11 g
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