The Japanese call this 'Yakisoba' which translates as 'cooked soba’. Soba noodles can be enjoyed in many ways, depending on the area of Japan you visit.
This Pad Thai recipe is absolutely delicious. I have kept it as close to the original as I could get whilst making sure it is full of only the best unrefined, healthy and nourishing ingredients.
Simple and easy to make, this satisfying, colourful and tasty dish is packed with the goodness of kale and sweet potato, the nutritionally superior cousin to the white potato (and counts as one of your 5-a-day).
Although this may not be the most authentic way of eating soba noodles, it’s recently become my go-to lunch because it’s so quick and easy to make but also very nutritious. It’s also vegan and grain-free and makes a delicious and energising midday meal.
Clearspring Quick cook Organic Millet, Peas & Lentils go especially well with this popular sauce. This version is simply garnished with fresh chives, lightly flavoured with some fresh lemon juice and dressed with the delicious sauce.
Delicious and creamy, quick to prepare with Clearspring lentils and brown rice noodles.
Silken tofu is an excellent base for vegan creamy dips, dressings and sauces. The addition of lots of herbs, lemon and chilli turns this into a fresh and light noodle or pasta sauce. Equally good hot or cold this is perfect for an al fresco supper on a summer’s evening.
A simple bean stew that tastes delicious. The peppery lentils are balanced by the deliciously sweet squash and onion, all simmered together in a bubbling stew creating a warm comforting dish.