Coriander Yakisota

Now, I can’t pronounce this meal but it was totally lush.  We had a Japanese cuisine day, utilising the skills and diversity of our volunteer team, and this was a winner!

1 pack of gluten free brown vermicelli noodles

900g rainbow vegetable stir fry, which is: grated carrot, shredded cabbage, finely chopped onion, pepper and a pack of bean sprouts.

3 tbsp soy sauce

3 tbsp rice wine vinegar

1 tsp fresh ginger, finely chopped

2 cloves of garlic peeled and finely chopped

1 x 25g pack of fresh coriander, finely chopped


Bring a large pot of water to the boil. Cook the vermicelli for 4 minutes. Drain and rinse quickly in cold water so that the noodles don’t stick together.

In a small bowl, combine the soy sauce and rice wine vinegar and coriander

Heat oil in a large frying pan and add the ginger and garlic. Then add the rainbow vegetables and saute for about 5 mins.

Add the noodles to the frying pan, and the prepared sauce and mix well, cooking for another 2 minutes

Serve straight away


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