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Soba Noodles with Beef Sausage and Vegetables

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Total time: 30 minutes

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Serves 4

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5.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


4 cups - Soba noodles, boiled

1 tb - Olive oil

4 pcs cocktail size - Beef sausage, plain, reduced fat, raw, each sausage sliced into 4

1 pc - Small onions, raw, thinly sliced

1 cup - Fennel, bulb, raw, thinly sliced

1 cup - Portabella mushrooms, raw, sliced into .5 cm thick

2 pcs - Garlic cloves, minced

1 cup - Swiss chard, raw, trimmed and coarsely chopped

¼ tsp - Black pepper

⅓ cup - Pine nuts, toasted

200g - Beef broth, lower sodium, hot


Chopping board, Knife, Saucepan, Large bowl


1. Cook the noodles according to the directions on the package. Drain and set aside.

2. Heat the oil in a saucepan over medium heat. Add the onions and beef sausage. Sauté until the sausage is no longer pink, about 3-4 minutes.

3. Add the fennel, portabella mushrooms and garlic. Sauté until the vegetables are tender, about 5-7 minutes.

4. Add the Swiss chard and season with black pepper. Sauté until wilted, about 4 minutes. Remove from the heat.

5. Combine the noodles, sausage mixture, hot beef broth in a large bowl. Toss to combine evenly.

6. Plate on the serving plates and garnish with toasted pine nuts. Serve.


1 serving = about 351g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)