Ingredients
- 270g Organic Soba Noodles
- 2 Tabs. sesame oil
- 3 garlic cloves, minced
- 1 Tabs. ginger, grated
- 3 small shallots, thinly sliced
- 1/2 cup of carrots, julienned
- 1/2 cup of capsicums thinly sliced, any colour
- 1/2 cup of broccolini florets
- 3 Tabs. soy sauce
- 1 tsp. rice vinegar
- 1 cup of Edamame peas
- Fresh spinach leaves and lime wedges for garnish
Method
- Cook the noodles according to package directions. Drain, rinse with cold water and set aside.
- In a small bowl, mix soy sauce, rice vinegar and set aside.
- Heat sesame oil in large frypan over medium heat. Add minced garlic and ginger, stir for 30 seconds until fragrant.
- Add spring onions, carrots Edamame peas, broccolini florets and capsicums. Stir fry for 4-5mins until the vegetables are tender but still crisp.
- Add the cooked noodles to the frypan, pour the sauce over the noodles and toss everything together. Stir-fry for 2-3mins until the noodles are well coated and heated through.
- Garnish with spinach leaves and lime wedges. Serve hot.
- Enjoy!
Product used in recipe
- LEE KUM KEE - LKK SESAME OIL 207ML
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
- HAKUBAKU - HAKUBAKU ORGANIC SOBA NOODLE 270G
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
