Yakisoba noodles with greens & cashews

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes
  • Serves:4


    2 tbsp Chinese rice vinegar
    2 tsp reduced salt soy sauce
    1 medium red chilli, deseeded and finely sliced
    30g cashew nuts
    2 tsp groundnut oil
    180g pack Waitrose & Partners Vegan Marinated No Beef Chunks
    2 salad onions, trimmed and finely sliced
    280g pack Waitrose Tenderstem Broccoli & Mangetout Stir Fry
    1 red pepper, deseeded and cut into strips
    235g pak choi, ends trimmed and thickly sliced
    200g pack Clearspring Soba Noodles
    100g sachet Yo! Soy, Ginger & Garlic Yakisoba
    Shredded sushi ginger and aonori seaweed, to serve


    1. Stir the rice vinegar, soy sauce and chilli together in a small bowl. Toast the cashews in a dry frying pan until lightly coloured, then set aside.

    2. Heat a large wok or frying pan. When very hot, add 1 tsp oil and fry the no-beef chunks for 8 minutes, stirring frequently, until browned all over. Transfer to a bowl.

    3. Wipe the pan with kitchen paper and return to a high heat. Add the remaining oil and fry the salad onions, broccoli and mangetout and red pepper for 5 minutes, stirring frequently. Add the pak choi and fry for 3 minutes until tender. Meanwhile, cook the noodles according to the pack instructions and drain.

    4. Return the no-beef chunks to the pan, add the yakisoba sauce and stir over a medium heat until warmed through. Gently stir in the noodles.

    5. Divide among 4 bowls, top with cashews and spoon over the chilli vinegar. Sprinkle with ginger and seaweed and serve.

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