Black bean soba noodles with mushrooms & cabbage

Black bean soba noodles with mushrooms & cabbage

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(9 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
This delicious veggie stir-fry is packed full of goodness to keep you going through the week

Nutrition and extra info

  • Vegetarian


  • kcal362
  • fat5g
  • saturates1g
  • carbs66g
  • sugars9g
  • fibre5g
  • protein17g
  • salt4.64g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 garlic clove, finely sliced
  • thumb-tip piece fresh root ginger, cut into matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 250g chestnut mushroom, quartered
  • ½ Savoy cabbage, shredded
  • 300g soba noodle
  • 195g jar black bean stir-fry sauce
  • 4 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Heat oil in a wok or large frying pan and add the garlic and ginger. Gently cook for 2 mins until softened. Add mushrooms and cook over a medium heat for 4-5 mins until golden. Add the cabbage and stir-fry for 1 min more.

  2. Cook noodles according to pack instructions. Stir the black bean sauce into the cabbage and stir-fry for 1 min. Stir in 100ml water, then cover and simmer for 5 mins until the cabbage is tender. Stir in spring onions. Drain noodles, toss with the cabbage serve.

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Comments, questions and tips

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23rd Jan, 2013
Not that impressed and would use white cabbage if I made it again
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8th Apr, 2014
I reduced the quantity of cabbage and added some broccoli, it also needs seasoning whilst cooking
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