Photo of Sesame soba noodle stir-fry by WW

Sesame soba noodle stir-fry

Total Time
20 min
10 min
10 min


Plain Tofu

280 g

Amoy Light Soy Sauce

2 tablespoon(s)

Sesame Oil

1 tablespoon(s)

Groovy Food Co. Agave Nectar Light Amber & Mild

½ tablespoon(s)

Clearspring Organic Japanese 100% Buckwheat Soba Noodles

200 g

Edamame Beans, cooked

200 g

Calorie controlled cooking spray

8 spray(s)


300 g

Root Ginger

1 inch slice(s)


  1. Drain the tofu, then wrap it in kitchen paper and place between two plates. Weigh down the top plate with a tin and set aside for 15 minutes, the cut into 2cm cubes.
  2. Meanwhile, combine the soy sauce, sesame oil and agave syrup in a small bowl and set aside.
  3. Cook the soba noodles and edamame in a pan of simmering water for 3 minutes, then drain and cool under cold water. Set aside.
  4. Mist a large nonstick wok or frying pan with cooking spray and stir-fry the tofu over a high heat for 5 minutes until golden. Remove from the wok and set aside. Mist the wok with more cooking spray and stir-fry the cabbage for 2 minutes, then add the ginger and stir-fry for 1-2 minutes.
  5. Add the sauce to the wok and stir-fry for another 1 minute, then return the tofu to the wok, add the noodles and edamame and toss to combine. Divide between bowls and serve.