Yasai Yaki Soba

Chop your vegetables. Slice your pepper (1 bell), mushrooms (8 chestnut), onions (4 spring) and onion (1 red), halve your tenderstem broccoli (60 g) lengthways and finely chop your garlic (4 cloves) and ginger (3 cm). Roughly tear up your kale (60 g).

Cook your tenderstem broccoli (60 g) for mins (2) in boiling water to part cook, then set aside. Start 2m timer

Cook your buckwheat soba noodles (300 g) in boiling water according to packet instructions, then drain and set aside.

Time to make your sauce. In a bowl, combine your caster sugar (2 tsp), soy sauce (40 ml) and sriracha (40 ml).

Heat a wok over a high heat with [vegetable oil] until it's nice and hot. Add your pepper (1 bell), mushrooms (8 chestnut), onion (1 red), tenderstem broccoli (60 g), kale (60 g), garlic (4 cloves) and ginger (3 cm) to the wok and stir fry for a few minutes until tender and starting to get beautifully charred. Add your beansprouts (60 g) and cooked buckwheat soba noodles (300 g), then stir to combine before adding your sauce. Stir fry for another minute (1) until all your ingredients are combined and it's smelling banging. Start 1m timer

Time to plate it up. Top with your onions (4 spring), white sesame seeds (1 tbsp) and fresh coriander (30 g), then serve. Enjoy!