Vegan Edamame Soybean Noodle Stir Fry


Ingredients for 2

1 tablespoon rapeseed oil

pinch of sea salt flakes

1 teaspoon fresh root ginger, grated

½ red chilli deseeded and finely chopped

200g baby pak choy, washed,  sliced into quarters


Stir Fry Sauce: mixing 

1tbsp Yutaka Shaoxing wine

1tbsp Yutaka rice vinegar

2 tbsp Yutaka soy sauce

1tsp sesame oil


For the Noodles

200g cooked Yutaka edamame soybean noodles

1 teaspoon toasted sesame oil



1 small handful of deep fried shallot

1 small handful of coriander leaves


Introducing a simple and flavourful recipe by Ching He Huang, an international Emmy nominated TV chef and food writer who has been the ambassador for our Organic & Gluten Free Edamame Soybean Noodles.
1. Make the stir fry sauce and set aside.
2. Cook one pack of Yutaka Edamame noodles in boiling water for 3 minutes. Drain and refresh under cold water. Add 1 tsp  sesame oil or olive oil to prevent the noodles from sticking together. Set aside.
3. Heat a wok over high heat, add 1 tbsp cooking oil, season the oil with a pinch of salt. Add 1 tsp grated ginger, 1/2 finely chopped chillies and 200g baby pak choi, toss cooking for 30 seconds.  Add the stir fry sauce and toss in the noodles to mix well. 
4, Pour out onto a plate, garnish with crush fried shallots, coriander leaves and finely chopped red chillies (optional).  Serve immediately.
If preferred, blanch pak choi instead of stir fry for a brighter colour and better nutrition. Mix blanched pak choi with cooked noodles and serve.