Get in on this viral marvel and start spreading that buzz! Buzzy was made for all up and coming modern publishers & magazines!

Fb. In. Tw. Be.


Fresh, crunchy root veggies; soft, moreish noodles; fragrant, ginger and coriander; and a zing of lime – this is food at its best. Vegan or otherwise. One of the best things about this dish is you can experiment with all kinds of vegetables. Even if it’s close to it’s use by date, feel free to use up any left overs in your fridge for an easy and low-waste mid-week treat!

Meera’s Recipe Note: Use a julienne peeler to cut or slice the vegetables into noodle-esque strips, like this peeler on Ocado. Alternatively use the grater blade from a food processor or a very sharp knife.


  • 250g mixed root vegetables
    (Meera likes Ocado’s organic carrot, beetroot, Watts farm swede, peeled & julienned)
  • 20g fresh Ocado ginger, peeled and julienned 
  • 25g fresh Ocado coriander, finely shredded 
  • 1 tbsp toasted sesame oil 
  • 3 tbsp light soy sauce 
  • 1 tbsp brown rice syrup 
  • 2 limes, squeezed to get 2 tbsp lime juice
  • 100g whole wheat noodles
  • 3 fat cloves of Ocado large garlic, finely sliced 

Serves 2 Total Time 50mins

  • 2 tbsp rapeseed oil 
  • 12 spring onions, sliced on an angle
  • 160g pre-marinated tofu pieces

To serve: 

  • Crispy onions
  • Black sesame seeds 
  • Lime wedges


  1. Place the julienned vegetables and ginger in a bowl, add the coriander, sesame oil, soy sauce, brown rice syrup and lime juice. Mix and leave to one side. 
  2. Cook the noodles according to the packet instructions and then drain thoroughly and allow the noodles to dry in their own steam for a minute or two.
  3. Heat 2 tablespoons of oil in a non-stick frying pan over a high heat and, when hot, add the drained noodles.
  4. Spread them out over the pan and leave to crisp for 2 mins, then toss and spread again and leave to crisp for another minute then add the garlic and spring onions.
  5. Cook for 2 mins then add all the liquid from the vegetables, let it sizzle away, toss through the tofu for a minute until warmed then add the vegetables, turn the heat off. 
  6. Distribute the noodles across two plates and top with fried onions, sesame seeds and serve with a slice of lime alongside.

Loving this Yaki Soba? Treat yourself to another noodle dish courtesy of Meera by checking out her Chilli and Sprout Noodles.

You don't have permission to register