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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
  • Serves 4
  • Easy
  • Calories 362
  • Carbohydrates 66
  • Saturated Fat 1
  • Sugar 9
  • Protein 17
  • Fat 5
  • Fibre 5
  • Salt 4.64

Nutrition per serving

  • Calories 362
  • Carbohydrates 66
  • Saturated Fat 1
  • Sugar 9
  • Protein 17
  • Fat 5
  • Fibre 5
  • Salt 4.64

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

Tip

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

  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.

  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.

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