Ready in 20 minutes
200g soba noodles
150g frozen broad beans or edamame beans
2 tsp sunflower oil
2 garlic cloves, peeled and crushed
2cm piece root ginger, peeled and grated
1 red chilli, deseeded and finely chopped
2 carrots, peeled and shredded into thin strips
100g sugar snap peas, halved lengthways
2 tbsp light soy sauce
1 tsp sesame oil
1 tbsp sesame seeds
Handful fresh coriander or parsley leaves
Sriracha sauce, to serve
1 Cook the soba noodles in a pan of boiling water following the packet instructions. Add the broad beans or edamame beans to the pan 2 minutes before the end of the cooking time. Drain and rinse under cold water and set aside.
2 Heat the sunflower oil in a large non-stick frying pan or wok over a high heat. Add the garlic, ginger and chilli and stir-fry for 1 minute. Add the carrots and sugar snap peas and stir-fry for 1-2 minutes until just tender.
3 Add the noodles and beans to the pan or wok, along with the soy sauce, sesame oil and sesame seeds. Stir-fry for a further 1-2 minutes then toss through the coriander or parsley and serve piled into warmed bowls. Drizzle with sriracha sauce, if liked.
You can replace the soba noodles with rice noodles – no need to boil first, just add straight to the wok or pan with an extra splash of water.