Super Green Yakisoba with Toasted Sesame Seeds

Loads of greens make this yakisoba dinner a sure way to get your veggie kick, and soba noodles and edamame provide plenty of plant-based protein!

Super Green Yakisoba with Toasted Sesame Seeds

Servings 4
Total Time 30 minutes



  • 200 g teriyaki sauce store-bought
  • 1 Tbsp soy sauce
  • ¼ cup water
  • 2 broccoli cut into small florets
  • 2 courgettes cut in half lengthways & thinly sliced
  • 2 baby bok choy leaves separated
  • 2 spring onions sliced 2cm
  • 2 Tbsp sesame oil
  • 2 cups edamame beans

Soba Noodles

  • 320 g soba noodles
  • 2 tsp sesame oil

To Serve

  • 1 bunch chives finely chopped
  • 4 tsp mayonnaise kewpie Japanese mayo or plain
  • 2 Tbsp toasted sesame seeds


  • Before you start, bring a large pot of salted water to the boil with the lid on.
  • In a small bowl, combine teriyaki sauce, soy sauce and water measure together and set aside. Prep broccoli, courgette, bok choy and spring onion and set aside separately.
  • Heat first measure of sesame oil in a large fry-pan on high heat. Cook broccoli and courgette for 5-6 minutes, tossing occasionally, until tender. Remove from pan and set aside. Return pan to high heat and cook bok choy, spring onion and edamame for 3-4 minutes, until bok choy is tender.
  • Return broccoli and courgette to pan, along with teriyaki sauce mixture. Toss together and cook for a further 1 minute, until hot through. Season to taste with soy sauce.
  • Meanwhile, cook soba noodles in pot of boiling water on high heat for 4-5 minutes, until tender. Drain and refresh under warm water. Return to pot with second measure of sesame oil to prevent sticking.
  • To finish, prep chives.
  • Serve soba noodles and stir-fry topped with Japanese mayo, chives and sesame seeds.

*This recipe featured in My Veggie Bag.

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