Quick and easy yasai soba cooked vegetarian style with fresh mushrooms, peppers, carrots or whatever you want to add...
- 1/2 cup favorite teriyaki sauce
- 4½ tbsp crushed yellow bean sauce
- 1 lemongrass stalk, soft inner core crushed and finely sliced
- 1 tbsp freshly grated ginger
- 8oz soba noodles
- ½ yellow pepper, seeds removed, sliced
- ½ red pepper, seeds removed, sliced
- julienned carrots
- 1 onion, peeled, thinly sliced
- 8 spring onions, trimmed, sliced
- 10 mushrooms, sliced
- 2 garlic cloves, peeled, finely chopped
- handful fresh bean sprouts
- 4 tbsp teriyaki sauce
- 3 tbsp vegetable oil
For the dressing, bring the teriyaki sauce, yellow bean sauce, lemongrass and ginger to the boil in a small pan, stirring well. Reduce the heat until the mixture is just simmering, then continue to simmer for 8-10 minutes, or until the mixture has thickened. Set aside until ready to serve.
Meanwhile, cook the soba in a large pot of boiling water for 2-3 minutes, or until just tender. Drain well, then refresh under cold running water until the noodles are completely cold.
In a bowl, mix together peppers, onion, spring onions, mushrooms, garlic and bean sprouts. Stir in the teriyaki sauce until well combined.
Heat the oil in a wok over a medium heat. Add the vegetable mixture and the cooked, cold noodles, and stir-fry for 3-4 minutes, or until the noodles have warmed through and vegetables are cooked through.
To serve, divide the vegetables and noodles equally between two serving bowls. Drizzle over the yaki soba dressing. Sprinkle over the sesame seeds, if using.