- 1 onion
- 1 carrot
- 100g shiitake mushrooms
- 100g cavolo nero
- 2 nests of buckwheat ramen noodles
- 1 tbsp Worcester sauce
- 50g tamari
- 40g honey
- 25g sesame seeds
- Sea salt
- 2 tsp + ½ tbsp olive,
- sunflower or coconut oil
- 1.
Put a pan of salted water on to boil. Peel and thinly slice the onion. Peel the carrot and use a vegetable peeler to shave ribbons off it. When you've peeled it down to a thin core, use a sharp knife to finely slice the core. Halve, quarter or slice the shiitake mushrooms, depending on how big they are. Finely slice the cavolo nero.
- 2.
The water should be boiling by now. Drop 2 nests of noodles into the pan. Simmer for 3 mins till just cooked. Drain. Tip back into the pan. Add 2 tsp oil and toss to mix, using a fork to pick up and separate the noodles. Set aside.
- 3.
Set a wok or deep frying pan over a high heat for 2 mins. Add ½ tbsp olive, sunflower or coconut oil and the onion. Stir fry for 5 mins till the onion is golden.
- 4.
Add the mushrooms, carrot and cavolo nero to the pan. Stir fry for 5 mins till the veg have softened.
- 5.
While the veg cook, stir 1 tbsp Worcester sauce with the tamari and honey. Add the sauce mix to the pan. Tip in the drained noodles. Toss together with the veg over the heat for 2 mins to warm everything through.
- 6.
Add the sesame seeds to the pan and toss a few times to work them through the noodles and veg. Divide the yakisoba between two warm bowls and serve.
- Tip
Noodling Along
You’ll have 2 nests of noodles leftover. They store well and are great for soups, salads and stir-fries. Simply cook following the packet instructions, then toss with a wok of stir fried veg or add to a bowl of shredded veg with a spicy lime and peanut dressing.
