Ingredients

• 100ml/3½fl oz ready-made teriyaki sauce
• 4½ tbsp ready-made crushed yellow bean sauce
• 1 lemongrass stalk
• tough outer leaves removed
• soft inner core crushed and finely sliced
• 1 tbsp freshly grated root ginger
• 200g/7oz soba noodles
• 2 free-range eggs
• beaten
• ½ green pepper
• seeds removed
• sliced
• ½ red pepper
• seeds removed
• sliced
• 1 onion
• peeled
• thinly sliced
• 8 spring onions
• trimmed
• sliced
• 10 mushrooms
• sliced
• 2 garlic cloves
• peeled
• finely chopped
• handful fresh bean sprouts
• 4 tbsp ready-made teriyaki sauce
• 3 tbsp vegetable oil
• ½ tsp sesame seeds
• to serve (optional)

Directions

• For the yaki soba dressing
• bring the teriyaki sauce
• yellow bean sauce
• lemongrass and ginger to the boil in a small pan
• stirring well.
• Reduce the heat until the mixture is just simmering
• then continue to simmer for 8-10 minutes
• or until the mixture has thickened. Set aside until ready to serve.
• Meanwhile
• for the noodles
• cook the noodles in a large pot of boiling water for 2-3 minutes
• or until just tender. Drain well
• then refresh under cold running water until the noodles are completely cold.
• In a bowl
• mix together the eggs
• peppers
• onion
• spring onions
• mushrooms
• garlic and bean sprouts until the vegetables are coated in the eggs. Stir in the teriyaki sauce until well combined.
• Heat the oil in a wok over a medium heat. Add the egg and vegetable mixture and the cooked
• cold noodles
• and stir-fry for 3-4 minutes
• or until the noodles have warmed through and the eggs and vegetables are cooked through.
• To serve
• divide the vegetables and noodles equally between two serving bowls. Drizzle over the yaki soba dressing. Sprinkle over the sesame seeds
• if using.