- 500g broad beans
- A bunch of spring onions
- 2 carrots
- 1 chilli
- 2 garlic cloves
- 200g udon noodles
- 200g soya mince
- A handful of mint, leaves only
- A handful of coriander
- 50g tamari
- 1 tbsp sesame oil
- 1 lemon
- Sea salt
- 1 tbsp olive oil
- 1-2 tbsp cold water
- Medium pan with lid
- Vegetable peeler
- Large frying pan or wok
- 1.
Fill a medium pan with water and add a pinch of salt. Pop a lid on the pan and bring to the boil.
- 2.
Pop the broad beans out of their pods and into a bowl. Trim the roots and any ragged greens off the spring onions. Finely slice the spring onions, keeping the white and greens parts separate. Trim and peel the carrots and finely dice them. Finely chop the chilli – you can halve it first and scrape out the seeds and white pith if you prefer less heat. Peel and finely slice the garlic.
- 3.
Warm 1 tbsp olive oil in a large frying pan or wok on a medium-high heat. Slide in the white spring onions and the carrots. Stir fry for 5 mins, till the carrots have started to soften.
- 4.
The water in the pan should be boiling. Add the udon noodles and simmer for 6-8 mins, till the noodles are tender with a slight bite. When the noodles are cooked, drain them and rinse briefly with cold water. Shake dry and set aside.
- 5.
Crumble the soya mince into the frying pan. Tip in the broad beans, garlic and chilli, and the green spring onions. Stir fry for 3-4 mins, adding 1-2 tbsp cold water if the pan starts to look a little dry.
- 6.
Roughly chop the mint leaves. Chop the coriander leaves and stalks.
- 7.
Tip the noodles into the frying pan. Pour in the tamari, 1 tbsp sesame oil and the juice from half the lemon. Stir in most of the mint and coriander. Stir and warm through for 1-2 mins.
- 8.
Divide the mince and noodles between a couple of plates and serve with wedges of lemon, topped with the remaining chopped herbs.