Black bean soba noodles with mushrooms & cabbage
This delicious veggie stir-fry is packed full of goodness to keep you going through the week
- Prep: 10 mins
Cook: 20 mins
- Serves 4
- Easy
Ingredients
- 1 tbsp sunflower oil
- 1 garlic clove, finely sliced
- thumb-tip piece fresh root ginger, cut into matchsticks
- 250g chestnut mushrooms, quartered
- ½ Savoy cabbage, shredded
- 300g soba noodles
- 195g jar black bean stir-fry sauce
- 4 spring onions, sliced
Noodles
If you can’t find soba noodles, egg
noodles will work just as well in this
dish. Simply simmer 200g egg noodles
in boiling water for 4 mins.
Method
-
Heat oil in a wok or large frying pan and
add the garlic and ginger. Gently cook for
2 mins until softened. Add mushrooms
and cook over a medium heat for 4-5 mins
until golden. Add the cabbage and stir-fry
for 1 min more.
-
Cook noodles according to pack
instructions. Stir the black bean sauce
into the cabbage and stir-fry for 1 min.
Stir in 100ml water, then cover and
simmer for 5 mins until the cabbage is
tender. Stir in spring onions. Drain
noodles, toss with the cabbage serve.
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