Yakisoba With Baby Spinach
Yakisoba with baby spinach. Is there anything better than noodles Rice, kelp, spaghetti, zoodles, udon or soba. You name it & I'm down.
Extra tofu for heartiness!
For the sauce:
6 tbsp teriyaki sauce
2 tsp chilli sauce
1 tbsp ginger (minced or grated)
1 tsp sesame oil
2 tbsp mirrin (rice wine)
For the noodles:
135g (1/2 a package) soba noodles
1 tsp vegetable oil, for frying
250g tofu, chopped into cubes
1 small onion, sliced
1 medium carrot, grated
2-3 big handfuls of baby spinach, roughly choppedCoriander leaves and sesame seeds, to garnish
To put it together:
In a small bowl, mix the sauce ingredients & set aside.
In a wok or heavy based frypan, fry the onion and carrot, in a little oil, until sweet & soft. Add the noodles, tofu cubes, spinach and sauce. Stir fry until it's coated in sauce & looks like a delicious mess!
Garnish with fresh coriander leaves and sesame seeds.