Black bean soba noodles with mushrooms & cabbage
This delicious veggie stir-fry is packed full of goodness to keep you going through the week
Veggie noodles with sesame dressing
Serves 2
Easy
Prep:
Cook:
Soba noodles keep you fuller for longer - serve with sugar snap peas, peppers, cucumber and a tahini sauce for a nutrient-packed supper
Skip to ingredients
- 200g soba noodle
- 100g sugar snap peahalved lengthways
- 1 red pepperdeseeded and thinly sliced
- ½ cucumbersliced or peeled into ribbons
- 2 tsp sesame seedtoasted
For the dressing
- 2 tbsp tahini paste
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
Nutrition: per serving
- kcal474
- fat21g
- saturates3g
- carbs55g
- sugars24g
- fibre7g
- protein16g
- salt2.9g
Method
step 1
First make the dressing. Mix the tahini with 2 tbsp water, then stir in the soy sauce, rice vinegar and sugar. Set aside.
step 2
Cook the noodles following pack instructions, then drain and rinse well under cold water. Divide the noodles between 2 bowls and top with the sugar snaps, red pepper and cucumber. Just before serving, pour over the dressing and sprinkle with the toasted sesame seeds.
