Veggie Yakisoba
with Fresh Ramen Noodles
Cooking time
25 minutes
Servings
4
Calories
390 /serving
Yakisoba may be a Japanese dish, but it speaks the universal language of comfort. Ramen are the noodles of choice in this recipe. They’re stir-fried with broccoli and edamame, while a whole lot of flavour goes to work in the background (ginger, teriyaki glaze and even a dash of ketchup).
We will send you:
- 3 Scallions
- 15ml Ginger paste
- 180g Baby greens (baby spinach or kale)
- 300g Broccoli florets
- 60ml Teriyaki glaze
- 300g Edamame (or green peas)
- 60ml Ketchup
- 450g Fresh ramen noodles
Contains: Soy • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
8 g
Saturated Fat
0 g
Sodium
840 mg
Total Carb
87 g
Sugars
11 g
Protein
24 g
Fibre
7 g
Preparation
Mise en place
- Bring a large pot of salted water to a boil.
- Thinly slice the scallions crosswise.
- Halve the broccoli if large.
Cook the vegetables
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the broccoli and sauté, 2 min., until beginning to soften.
- Add 4 tbsp water and S&P. Cook, partially covered, 5 to 7 min., until tender.
- Add the ginger and edamame. Sauté, 2 to 3 min., until warmed through.
Boil the noodles
- Meanwhile, add the noodles to the pot of boiling water, separating the strands as you add them; stir gently.
- Boil, stirring often, 1 to 3 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Combine the noodles
- To the pan of vegetables, add the teriyaki glaze, ketchup and 1 cup water; bring to a boil.
- Add the noodles, spinach and S&P.
- Cook, stirring often, 1 to 2 min., until coated and combined.
Plate your dish
- Divide the noodles between your bowls.
- Garnish with the scallions. Bon appétit!
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