Black bean soba noodles with mushrooms & cabbage
By Good Food
This delicious veggie stir-fry is packed full of goodness to keep you going through the week
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Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 362
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fat 5g
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saturates 1g
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carbs 66g
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sugars 9g
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fibre 5g
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protein 17g
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salt 4.64g
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
NoodlesIf 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.
