CR5 Issue 169 June 2019

Vegetable and Chilli
Noodle Bowls
This is a quick vegetarian
supper packed with
flavour! Soba noodles are
Oriental noodles made
from buckwheat flour.
You’ll find them in most
large supermarkets but if
unavailable, use egg or
rice noodles instead.
Ingredients
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp grated root ginger
1 red chilli pepper, deseeded
and finely chopped
2 carrots, peeled and diced
½ aubergine, diced
1 small courgette, diced
1 red pepper, deseeded and
diced
1 yellow pepper, deseeded
and diced
300ml hot vegetable stock
1 tbsp soy sauce
1 tsp sesame oil
250g pack soba noodles
1-2 tsp sesame seeds
Coriander sprigs, to garnish
Ready in: 30 minutes | Serves 4
Heat the vegetable oil in a large deep frying pan over a
medium-high heat. Add the onion, garlic, ginger and chilli
and stir-fry for 2-3 minutes until tender and fragrant.
Add the carrots, aubergine, courgette and peppers and fry
over a medium heat for 4-5 minutes, stirring frequently. Pour
in the stock and simmer for a further 3-4 minutes until the
vegetables are just tender.
Meanwhile, cook the noodles according to the pack
instructions. Drain well and toss into the vegetables along
with the soy sauce and sesame oil. Divide between four
warmed bowls and served sprinkled with sesame seeds and
garnished with coriander sprigs.
TIP
For a more substantial supper top the bowls of vegetables and noodles with slices of
grilled or pan-fried firm tofu, or add some stir-fried prawns.
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