My favourite Wagamama meal is Moyashi Soba, but it isn’t low carb unless I ask for no noodles. At home I can replace them…

Almost Moyashi Soba Noodle Soup

And what I replace them with is Blackbean Noodles, from Explore Asian, and I use whatever vegetables I have to hand.

50g uncooked black bean noodles
1 tbsp Coconut oil
Half a zucchini, cut into chunks however you like
Half a leek, sliced
A handful of snowpeas or sugarsnaps
A handful of broccoli florets
A handful of sliced cabbage or kale
Half a dozen swiss brown mushrooms, cut into quarters or halves, depending on size
A handful of mung bean sprouts (optional)
Vegetable stock powder, or dashi powder
Soy sauce
Sesame oil
Coconut palm sugar (or rapidura)

First I cook the noodles in the pot I will use for the soup. Then drain them and put them into my serving bowl.

Noodles cooked and waiting in the serving bowl while stir frying the vegetables in coconut oil.

Then I stirfry the vegetables, except the bean sprouts, until they have some colour, and immediately pour over about 600ml of vegetable stock and /or dashi. It simmers for a short while, until I am happy with the cooked-ness.

Adding black sesame seeds, just because I had some.

Throw in the bean sprouts, if using, and about a teaspoon or two each of soy sauce and sesame oil, then pour it over the noodles that are waiting in the serving bowl.

Adding the soup base of vegetable stock, soy sauce, sesame oil and a good pinch of coconut palm sugar.

Pour the soup over the noodles and they will reheat quickly in the piping hot liquid.

I slurp this up with a big spoon and chopsticks.