Recipe

Solo: Spicy Red Crispy Yakisoba Noodles

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Solo: Spicy Red Crispy Yakisoba Noodles

Traditional Yakisoba with a carb-free cauli noodle twist served with tender stem broccoli and crispy sweet sprouts.




Ingredients to serve 1

  • 100g x Beef Mince
  • 50g x Tenderstem Broccoli - each stem halved
  • 75g x Swiss Chard - chunked
  • 125g x Cauliflower Noodles
  • 12.5g x DD Yakisoba Base
  • 30ml x DD Yakisoba Sauce
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands and tender stem broccoli well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

Yakisoba, "fried buckwheat", is a Japanese noodle stir-fry dish, and are typically flavored with a condiment similar to Worcestershire sauce. In this version, we booted the carbs for delicious cauliflower goodness.

Step 1 - Wilted Greens

Heat a large casserole pan or wok over med-high heat, add a glug of olive oil and once your pan is hot but not smoking, cook your tender stem broccoli for 5-6 minutes with a dash of water until lightly charred and almost tender. Proceed to add your shredded swiss chard and cook for 2-3 minutes until wilted. Season with salt and pepper and transfer to a serving dish.

Step 2 - Crispy Yakisoba

To the same pan or wok on the same heat setting, add your DailyDish Yakisoba Base. Cook until softened and fragrant, about 3-4 minutes. Proceed to add your beef mince, and cook while breaking up the mince until completely cooked through. Add your DailyDish Yakisoba Sauce and continue cooking for 1-2 minutes until your flavors have melded. Finally, add your wilted greens, and cauliflower noodles; remove your pan or wok from the heat, and mix your ingredients until well coated in the sauce.

To serve

Divide your crispy yakisoba amongst your servings. Enjoy!