Soba noodles with mixed mushrooms and greens
Looking for an easy vegetarian meal? This soba noodle stir fry is ready in just 30 mins.
- 270g soba noodles
- 2 tbs avocado oil or olive oil
- 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
Cook the noodles in a large saucepan of boiling water following packet directions or until just tender. Refresh under cold water. Drain well.
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.
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.
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.