Yakisoba noodles with parsnip and pear salad

Total time60 mins

20 minspreparation time

40 minscooking time

Savour the autumn vibes with this dish of stir fried soba noodles and roasted parsnips, complemented by a refreshing pear and fennel salad. Perfect for a cosy fall feast.

Ingredients

2 portion(s)

150 g

Pre-cooked soba noodles

Roasted parsley root/parsnips:

200 g

Parsley root or parsnips

40 ml

Kikkoman Naturally Brewed Soy Sauce

20 ml

Kikkoman Toasted Sesame Oil

20 g

Vegan miso paste

10 g

Sugar

1 tbsp

Rice vinegar

Sauce:

60 g

Ketchup

20 ml

Kikkoman Naturally Brewed Soy Sauce

30 ml

Worcestershire sauce

Side dishes:

80 g

Onion

40 g

Shiitake mushrooms

60 g

Carrot

60 g

Red cabbage

40 ml

Rapeseed oil

Salad:

Pear

70 g

Fennel

1 tsp

Brown sugar

40 ml

Kikkoman Naturally Brewed Soy Sauce

30 ml

Lime juice

Garnish:

1 tsp

Chopped chives

Nutritional facts (per portion):2411 kJ / 567 kcal

20.4 gFat

15.2 gProtein

79.9 gCarbohydrates

Preparation

Step 1

200 g parsley root/parsnips – 40 ml Kikkoman Naturally Brewed Soy Sauce – 20 ml Kikkoman Toasted Sesame Oil – 20 g Vegan miso paste – 10 g Sugar – 1 tbsp Rice vinegar

Cut the parsley root or parsnips into smaller pieces and mix with the remaining ingredients. Spread on a baking tray and roast at 180 °C for 30 minutes.

Step 2

60 g Ketchup – 20 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml Worcestershire sauce

Mix the ingredients for the sauce.

Step 3

80 g Onion – 40 g Shiitake mushrooms – 60 g Carrot – 60 g Red cabbage – 40 ml Rapeseed oil – 150 g Pre-cooked soba noodles

Slice the onion and mushrooms, and cut the washed carrot and cabbage into julienne. Stir fry the vegetables in oil for 3 minutes, then add the noodles and sauce and cook for a further 3 minutes.

Step 4

1  Pear – 70 g Fennel – 1 tsp Brown sugar – 40 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml Lime juice – 1 tsp Chopped chives

Cut the pear and fennel into thin slices. Mix the brown sugar, Kikkoman Soy Sauce and lime juice and toss with the sliced ingredients.
Arrange the cooked yakisoba noodles on a plate, add the roasted parsley or parsnips and chopped chives and serve the salad in a separate bowl.

Tip:

Parsley can be replaced with the root veg of your choice.

Recipe-ID: 1376

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Toasted Sesame Oil

200 g parsley root/parsnips – 40 ml Kikkoman Naturally Brewed Soy Sauce – 20 ml Kikkoman Toasted Sesame Oil – 20 g Vegan miso paste – 10 g Sugar – 1 tbsp Rice vinegar

Cut the parsley root or parsnips into smaller pieces and mix with the remaining ingredients. Spread on a baking tray and roast at 180 °C for 30 minutes.

60 g Ketchup – 20 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml Worcestershire sauce

Mix the ingredients for the sauce.

80 g Onion – 40 g Shiitake mushrooms – 60 g Carrot – 60 g Red cabbage – 40 ml Rapeseed oil – 150 g Pre-cooked soba noodles

Slice the onion and mushrooms, and cut the washed carrot and cabbage into julienne. Stir fry the vegetables in oil for 3 minutes, then add the noodles and sauce and cook for a further 3 minutes.