Fridge Raid Yaki Soba

A favourite stir fry noodle dish packed with flavour, texture and and a great way of using up any bits of bobs in the fridge - Use what you have and make this your own.

What you will need:

Use this as a guide and use what you have.

2 x Garlic cloves - chopped / grated 

1 x piece of ginger - finely chopped or grated 

A Courgette - chopped 

1/2 a cauliflower - sliced  

A few mushrooms - chopped 

A Pepper-roughly chopped 

A spring onion - sliced 

A block of tofu (I used Tofoo)

Tamari soy sauce 

Wholewheat noodles

Spicy Sriracha Sauce (I use Eaten alive) 

Olive oil 

Pepper 

Let’s Cook:

Get you oven on at 180 to warm up. 

Grate your tofu into a baking or roasting dish. 

Pour over a sriracha sauce ( how much is up to how spicy you like it) Give it a stir. 

Pop into the oven to cook until golden and crispy (about 20/ 30 minutes)

Now get all you veggies ready. 

In a large pan or wok drizzle in some olive oil and pop on a medium heat. 

In goes the garlic and ginger, let this warm and gently sizzle. 

Whilst that’s cooking - pop on a pan of water for your noodles and cook them following instructions on pack. 

Once the garlic and ginger are sizzling, in goes the rest of your veggies. Give this a good jumble. 

Let the veggies cook for a few minutes - add some pepper and a splash of tamari and again jumble together

When the noodles are done, drain and pop to one side. 

Tip the cooked noodles in to your veggies and gently jumble together. 

Check on the tofu. When is done this can go in with the veggies and noodles. 

One last jumble and it’s ready. 

Serve warm in bowls with a sprinkle of sesame seeds and a squeeze of lime or some extra sriracha sauce if you like it spicy. 

Delicious!