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Method
Step 1
Cook the noodles in a large saucepan of boiling water following packet directions or until just tender. Refresh under cold water. Drain well.
Step 2
Meanwhile, heat half the avocado oil or olive oil in a large non-stick frying pan over medium-high heat. Add the tenders and cook, turning occasionally, for 5 mins or until golden brown and heated through. Transfer to a plate and cover with foil to keep warm.
Step 3
Add the onion and garlic to the pan and stir-fry for 1-2 mins or until the onion just softens. Add the remaining oil to the pan with the mushroom. Stir-fry for 3 mins or until the mushroom is light golden. Add the Chinese broccoli and stir-fry for 1-2 mins or until Chinese broccoli just wilts.
Step 4
Whisk the mirin, soy sauce, sesame oil and miso in a small bowl until combined. Divide the noodles evenly among serving bowls. Drizzle with the dressing. Top with the mushroom mixture and tenders.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: Use olive oil instead of avocado oil if you don't have it in your pantry!
240g pkt Coles Nature’s Kitchen Chicken Style Meat-Free Tenders
1 red onion, thinly sliced
2 garlic cloves, crushed
2 x 150g pkts Coles Australian Mixed Exotic Mushrooms, sliced
1 bunch Chinese broccoli, trimmed, chopped
2 tbs mirin seasoning
1 tbs soy sauce
3 tsp sesame oil
2 tsp miso paste
Description
Looking for an easy vegetarian meal? This soba noodle stir fry is ready in just 30 mins.
Method
Step 1
Cook the noodles in a large saucepan of boiling water following packet directions or until just tender. Refresh under cold water. Drain well.
Step 2
Meanwhile, heat half the avocado oil or olive oil in a large non-stick frying pan over medium-high heat. Add the tenders and cook, turning occasionally, for 5 mins or until golden brown and heated through. Transfer to a plate and cover with foil to keep warm.
Step 3
Add the onion and garlic to the pan and stir-fry for 1-2 mins or until the onion just softens. Add the remaining oil to the pan with the mushroom. Stir-fry for 3 mins or until the mushroom is light golden. Add the Chinese broccoli and stir-fry for 1-2 mins or until Chinese broccoli just wilts.
Step 4
Whisk the mirin, soy sauce, sesame oil and miso in a small bowl until combined. Divide the noodles evenly among serving bowls. Drizzle with the dressing. Top with the mushroom mixture and tenders.
