These vegetable and chilli noodle bowls are 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.
- 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
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.
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.