Speedy Yakisoba Noodles

Speedy Yakisoba Noodles

with Broccolini, Green Beans and Cashews

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Ahhhh asparagus season, thou art too short! One of our favourite seasons has rolled around again and we plan to make the most of it. This tasty little Chinese number evokes memories of our first ever Chinese restaurant experience, but we’ve reworked the recipe for maximum nutrition and freshness. Sek faahn! (that’s Cantonese for bon appetit!)

Allergens:Tree Nut/NoixPeanut/CacahuèteSesame/SésameSulphites/SulfiteSoy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g

Green Beans, trimmed

170 g


10 g


30 g


2 unit

Green Onions

28 g


(ContainsTree Nut/Noix, Peanut/Cacahuète)

1.5 tsp

Sesame Oil


1.5 tsp



1.5 tbsp

Yellow Bean Sauce (Wheat, Soy)

(ContainsSoy/Soja, Wheat/Blé)

1 tsp



350 g

Yakisoba Noodles, thick

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2314 kJ
Calories553 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate88 g
Sugar8 g
Dietary Fiber6 g
Protein19 g
Cholesterol0 mg
Sodium1221 mg
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Cut the green beans and broccolini into 1-inch pieces. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger. (TIP: Use a spoon to scrape the skin off the ginger!) Thinly slice the green onions.


Heat a large pan over medium heat. Add the cashews to the dry pan. Cook, stirring often, until golden-brown and toasted, 3-4 min. Set aside on a plate. (TIP: Keep your eye on them so they don't burn!)


Increase the pan to medium-high heat. Add the sesame oil, then the green beans and broccolini. Cook, stirring occasionally, until tender-crisp, 6-7 min. Add the garlic and ginger. Cook, stirring often, until fragrant, 1 min.


Meanwhile, in a small bowl, whisk together the mirin, yellow bean sauce, cornstarch and 1/2 cup water.


Add the sauce and noodles to the veggies. Cook, stirring often, until the noodles are warmed through, 1-2 min. (TIP: Add 1/4 to 1/2 cup more water if the noodles look dry!) Season with salt and pepper.


Divide the stir-fried noodles between bowls. Sprinkle with green onions and cashews.