Five Spice Soybean Noodle Stirfry

It’s not very often I make stir fry these days – possibly because we don’t have a wok, possibly because of the terrible stir fries I’ve made and been fed over the years. Watching chefs like Ching He Huang, I know where we’re going wrong – too many of us are scared to let the wok (or frying pan) get really hot. Stir-fry should be cooked fast and hot, not boiled to death in too much sauce which is so often the case in my experience.

Anyway, I’m digressing. Last week I got a copy of Ching’s book Stir Crazy and immediately fell in love with it. As you know, I have a lot of cookbooks and honestly, it’s been a while since I’ve picked one up and genuinely felt excited to try the recipes inside. The Japanese brand Yutaka kindly sent me the book, along with their range of organic, gluten-free noodles to try. Included in the package were two new products – edamame and soybean noodles which were developed with Ching. I was excited to give them a try.

Cue last night. I’m ready to recreate a recipe from the book with some of the noodles. Disaster. After a busy week and weekend away, the ingredients I’d planned to use had gone off. Rather than reach for the takeaway menu, I decided to give stir-frying a try, using the book for inspiration and what was left in the fridge. It turned out pretty well!

Five Spice Soybean Noodle Stirfry (serves 2)

Ingredients

• x2 crushed garlic cloves
• x1 tbsp grated ginger
• x1 tsp chilli paste (whatever you have – I went fusion with gochujang)
• Vegetable oil
• Sesame oil
• x3 spring onions sliced on the angle
• x1 carrot julienned
• x1 enoki mushroom
• Soy sauce
• A splash of Shaoxing wine
• A splash water
• 1 tbsp of Five spice seasoning
• 1/2 broccoli cut into small florets
• 1/2 packet Yutaka soybean noodles

Method:

• Firstly, cook the noodles. Add them to boiling water and cook for 6 minutes. Drain and drizzle with a dash of sesame oil to stop them from sticking.
• Heat the oil in a wok (or large frying pan)and add the ginger, garlic and chilli sauce. Stir for a minute before adding the broccoli and carrot. Add a dash of soy sauce and a splash of water, stir for a further 2 minutes and then add any remaining vegetables – eg spring onions and mushrooms.
• Add another dash of soy sauce, the Shaoxing wine and five spice seasoning. Stir for a further 2-3 minutes and then serve, garnished with fresh chillies, more spring and sesame seeds.