Vegan Bean Stir Fry



Try our Vegan Bean Stir Fry Recipe today!


Ingredients (Serves 2):

  • 180g soba noodles
  • 200g broad beans
  • 300g sugar snap peas
  • 2 medium carrots, peeled


  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp olive oil
  • 1 lime, juiced
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp white miso
  • 2 tsp freshly grated ginger
  • 1 tsp fresh chilli finely chopped



  1. Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
  2. To make the sauce: whisk together the ingredients in a small bowl. Set aside.
  3. Bring two big pots of water to a boil.
  4. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water.
  5. Cook the frozen broad beans in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling broad beans water and cook for an additional 20 seconds. Drain.
  6. Combine the soba noodles, broad beans, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers.


Nutritional Information (per serving):

  • Calories: 523
  • Protein: 22g
  • Fats: 23g
  • Carbs: 50g




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