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Super soba noodles

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This 'one-pot' stir-fry is my family's alternative to eating out because you can throw it together and have a yummy meal ready in minutes.
Serves
4
Prep
10 minutes
Each 546g serving contains (excludes serving suggestion)
KCal
351
Carbs
43.3g
Fibre
13.2g
Protein
22.4g
Fat
6.9g
Saturates
1.00g
Sugars
9.7g
Salt
1.40g
Ingredients
Ingredients
560g soba noodles
320g tofu
Spray oil of your choice (optional)
1 bunch spring onions, cut into pieces
250g mixed mushrooms, sliced
2 mixed peppers (green, red or yellow), sliced lengthways
150g mange tout, sliced lengthways
1 onion, sliced
1/2 shredded cabbage
1tbsp fresh ginger, grated
1 clove of garlic, crushed
Pinch of Chinese five spice
1tsp reduced salt soy sauce
1tbsp ketchup
Pinch chilli flakes (optional)
1tbsp fresh coriander, chopped
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Method
  1. Prepare the noodles according to pack instructions and set aside.
  2. Cut the tofu into cubes and toast in the frying pan. It won't take too long to brown so keep an eye on it.
  3. Spray your frying pan with oil, if using. Place on a high heat and toss all of the vegetables to flash cook, along with the ginger and garlic.
  4. Add the Chinese five spice mix, soy sauce, ketchup and chilli, if using. Toss as you cook until the vegetables are al dente.
  5. Add the cooked noodles, garnish with the coriander and serve.
Chefs tips

This recipe has been created by Balance cover star, Shivali, as part of her journey to diabetes remission.

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