Taste Asia with the new Yutaka Soybean and Edamame Soybean Noodles

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A couple of years ago I hosted Jake at my home for a night, through Couchsurfing. He was on an 8 months walking journey through the UK, raising awareness for the mental health foundation. He was into his 11th day of the trip, which started in Brighton. He was very grateful for being able to spend the night under a roof and not in his tent, so he cooked dinner that night, and shared with me his recipe of vegan Pad Thai. I remember loving it so much that I asked him to write it down. We even had a laugh about the coriander, as I don’t like it.

The other day, when Yutaka sent me to try out their new vegan edamame and soybean noodles, I thought about Jake and went through my cupboard to find his Pad Thai recipe. I laughed when I noticed at the end of it, written with bolded letters, “no coriander”.

 

Yutaka Soybean and Edamame Soybean Noodles

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Vegetarian or not, Yutaka’s Soybean and Edamame Soybean noodles is high are protein and fibre, gluten-free and organic. Not only, but they are also low in sodium and have no additives, contributing to a healthier diet and lifestyle.

If you are a vegetarian or a vegan, you know how important it is to get enough protein from your food so that your body functions normally. There are plenty of recipes in which you can use the Yutaka Soybean and Edamame Soybean Noodles, combining fresh ingredients to create Asian flavours.

To try both of the noodles I went for two different recipes, the one recommended on the box – chef’s Ching Hehuang’s Hot & Sour Aubergine & Courgette Soybean Noodles, for which I have used the Soybean Noodles, and Jack’s Vegan Pad Thai, for which I used the Edamame Soybean Noodles.

 

Vegan/or not Pad Thai

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This is not your usual, classic, Pad Thai recipe, but it does taste delicious! I mentioned that it is vegan or not because I have added chicken and prawns. But if you leave them aside and add tofu instead, the recipe is purely vegan.

The Pad Thai recipe is quite easy to make, and I will recommend you the same thing as Jake did to me: prepare everything first and then combine, because it’s quite a fast recipe.

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First make the sauce, which is tangy, sweet and salty tomato based. Instead of soy sauce I used Yutaka tamari sauce, to make it gluten-free.

For my vegetables I chose a mix of sugar snap peas and butternut squash stir fry, but you can add whatever vegetables you like. In the original recipe it’s written red cabbage.

 

Hot & Sour Aubergine & Courgette Soybean Noodles

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Something you should know about this recipe is that even if it only has a few ingredients, it is full of flavour. The broth is the one that brings all the elements together. Tasting it, you feel the sharp taste of ginger tamed by the sesame oil, and then the kick given by the hot chili. It’s a true delight for your taste buds.

 

Watch chef Ching Hehuang creating the hot and sour aubergine & courgette soybean noodles:

 

You can buy the Yutaka Soybean and Edamame Soybean Noodles in all the big supermarkets but also online, on Amazon or Ocado.

 

5 from 11 votes
Print

Vegan/or not Pad Thai

Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

For the sauce:

  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce tamari
  • 2 tbsp tomato puree
  • 1 tsp brown sugar
  • 1 juice from a lime

For the main:

  • 1 box Yutaka Edamame Soybean noodles
  • 400 gr tofu/chicken/prawns
  • 2 shallots
  • 3 cloves garlic
  • 1 red cabbage or any other stir vegetables you like
  • 100 gr long stem broccoli
  • 2 spring onions
  • ground peanuts
  • lime wedges
  • chili flakes

Instructions

  1. Combine the ingredients for the sauce and mix well. Keep tasting as you go.

  2. Cook the noodles for 6 minutes as indicated on the box, rise them through cold water and sprinkle with sesame seed oil so they don't stick to each other.

  3. Cut the tofu or the meat into small pieces and fry it with salt. Then set aside.

  4. Chop the shallots and the garlic and fry in a pain with olive oil. Add the chopped red cabbage and wait for it to get soft. Keep stirring so it doesn't stick to the pan. When the cabbage (or the stir fry vegetables) are soft, add the long stem broccoli.

  5. Fold gently the cooked noodles into the pan, add the protein and then mix the sauce.

  6. Plate the Pad Thai and add on top the chopped spring onions, ground peanuts, chili flakes, and garnish with a wedge of lime. Enjoy!

Disclaimer: Pleases note that I have been sent the Yutaka Noddles for free, to try them out. However, all the comments and opinions in the article are my own.

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