Vegan Edamame Soybean Noodle Stir Fry

Vegan Edamame Soybean Noodle Stir Fry

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.

  • 30 mins
  • Easy
  • Mains
  • 2 Servings


Serves 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


  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.

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