Yakisoba with sesame
very easy
35 mins
35 mins
Ingredients
- 7-10 Tbsp Salt
- 75 g fresh mung bean sprouts
- 100 g Bamboo shoots (tin or glass)
- 250 g Broccoli
- 1 red pepper
- 75 g Sweet peas
- 1 piece(s) (approx. 20 g) Ginger
- 200 g Chuka soba noodles (alternatively Mie noodles)
- 4 TABLESPOONS Tomato ketchup
- 3 TABLESPOONS Plum jam
- 4 TABLESPOONS light soy sauce
- 2 TABLESPOONS Sesame
- 1 TABLESPOON Oil
- 2 TABLESPOONS dark roasted sesame oil
- 20 g Gari (pickled sushi ginger)
Directions
- 1
For the noodles, bring 1-2 litres of salted water (approx. 1 teaspoon salt per litre) to the boil. Sort the sprouts, rinse and drain. Drain the bamboo and cut into fine strips. Clean and wash the vegetables.
- 2
Cut broccoli into small florets, peppers into strips, sugar snap peas into halves lengthwise. Peel and grate ginger or chop very finely.
- 3
Cook the pasta in boiling water according to the instructions on the packet. For the seasoning sauce, mix ketchup, plum puree, soy sauce and 3 tablespoons of water.
- 4
Roast sesame seeds in a pan without fat until golden brown. Remove. Heat 1 tablespoon of oil in the pan. Stir-fry the prepared vegetables, except for the sprouts, for 3-4 minutes until firm to the bite. Stir in ginger and the seasoning sauce, simmer for approx. 1 minute.
- 5
Drain the pasta, rinse briefly with cold water and add to the vegetable mixture in the pan with the sprouts. Fold everything in well, heat up for 1-2 minutes. Serve. Drizzle sesame oil over the pasta and serve sprinkled with pickled ginger and sesame seeds.
Nutrition Facts
390 kcal
57 g
12 g
11 g
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