Name: Black bean soba noodles with mushrooms & cabbage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 tbsp sunflower oil; 1 garlic clove finely sliced; thumb-tip piece fresh root ginger cut into matchsticks; 250g chestnut mushroom quartered; ½ Savoy cabbage shredded; 300g soba noodle; 195g jar black bean stir-fry sauce; 4 spring onions sliced

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Black bean soba noodles with mushrooms & cabbage

Black bean soba noodles with mushrooms & cabbage

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.6 out of 5.12 ratingsRate

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This delicious veggie stir-fry is packed full of goodness to keep you going through the week

Vegetarian

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Mango & cardamom syllabub

A star rating of 5 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
1 garlic clove

finely sliced
thumb-tip piece fresh root ginger

cut into matchsticks
250g chestnut mushroom

quartered
½ Savoy cabbage

shredded
300g soba noodle
195g jar black bean

stir-fry sauce
4 spring onions

sliced

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Nutrition: per serving

kcal362
fat5g

low
saturates1g
carbs66g
sugars9g
fibre5g
protein17g
salt4.64g

Method

step 1

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.
step 2

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2010

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A star rating of 3.6 out of 5.12 ratings

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