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Yakisoba with Snap Peas and Kale Sauce

Yakisoba with Snap Peas and Kale Sauce

Yakisoba with Snap Peas and Kale Sauce ingredients

kale sauce in a blender

Yakisoba with Snap Peas and Kale Sauce top down

Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Corn, Gluten


For the yakisoba

  • 12 oz cooked yakisoba noodles (soak in water)
  • 4 cloves garlic (thinly sliced)
  • 2 tsps olive oil
  • 1 cup sugar snap pea (cleaned and chopped)
  • ½ cup sweet corn kernels

For the kale

  • ¼ tsp black pepper (ground)
  • 6 oz kale (washed and stems removed)
  • ½ tsp sea salt
  • ¾ cup water


  1. Soak the cooked yakisoba noodles in water, to avoid them stuck together.
  2. Add all the ingredients for the kale to a blender and blend until you have a smooth mixture, you can add a bit more water if needed.
  3. Use a big skillet and fry the garlic in the olive oil for about 1-3 minutes.
  4. Add the soaked noodles and snap peas and stir fry for 10 more minutes.
  5. Pour the kale mix and into the frying pan and add the sweet corn, stir fry for 2 more minutes.
  6. Adjust taste before serving, enjoy!

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