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Veggie and Soba Noodle

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 450` gram soba noodles (one 450g box)
  • 1 454 block tofu (medium firm)
  • 2 tbsp vegetable oil
  • 1 tsp ground coriander
  • 1 medium onion diced
  • 3 cloves garlic finely chopped
  • 1 head broccoli (cut into bite sized pieces)
  • 1/2 cup edamame
  • 1/2 cup cremini mushrooms (thinly sliced)
  • 1 carrot (thinly sliced lengthwise)
  • 1 cup bean sprouts (wash well)
  • 2 tbsp fresh ginger (finely chopped)
  • 4 scallions trimmed and chopped
  • 4 tbsp soy sauce
  • 1 tbsp chili-garlic sauce
  • 1/4 cup hoisin sauce
  • sea salt

Method
 

  1. Bring large pot of water to a boil, add salt. Add soba noodles and cook according to package directions. Drain and set aside.
  2. In a large cast iron skillet, heat oil over medium-high heat. Add tofu, season with coriander and salt and cook until browned on all sides. Remove from pan and set aside on a paper towel lined plate.
  3. To the same skillet, add more oil if necessary, and sauté onions, mushrooms, carrots, broccoli until the veggies soften. Add ginger and garlic, let cook until fragrant, about 30 seconds.
  4. Add soba noodles, soy sauce, chili-garlic sauce, hoisin sauce and bean sprouts and let cook for a few minutes, stirring until all noodles are coated in the sauce. Adjust seasoning as required. Serve immediately, garnished with scallions.