Soba soba addicted

Specfically, I’m addicted to the way I’ve started making soba noodles recently. It’s simple and quick yet incredibly satisfying. Golden garlic, Yamasa soy sauce (yes, the brand is important), mirin and sesame oil are the key components of the saucey bit. Then you have to use bok choy or gai lan or something similar in flavour, preferably home grown and quite old so it’s fairly strong in flavour (old but fresh, if you know what I mean). It gives this a nice bitter tingle. A bit of cabbage for sweetness, and bean sprouts for crunch, and you’re set. Add either tofu or a white meat if you like, or keep it simple for a delicious vegan lunch. This is rich and packed with enough umami to satisfy anyone, but still refreshing and interesting.

Sumptuous soba

serves two

• one inch thick bundle of soba
• large handful chopped bok choy (chop at 1″ intervals) – try to get very fresh stuff, mine came from the garden!
• two handfuls of sliced cabbage
• 4-5 cloves garlic, sliced thinly
• generous splash or two of Yamasa soy sauce
• little splash of mirin
• cooking oil
• drizzle of sesame oil

Bring a medium saucepan to a rapid boil. Meanwhile, heat some cooking oil on medium high heat in a large frypan. Add the soba to the saucepan once the water is rapidly boiling, and reduce heat to medium, partially covering.

Add cabbage to the frypan, and once brown flecks appear on the bottom, reduce the heat to medium, add the garlic, and cook until it starts going golden. Stir in the bean sprouts and boy choy, and flip the lot often until the boy choy wilts. Turn off heat, but leave the frypan on the heat. Stir through soy sauce, mirin and sesame oil. If using meat, stir through cooked stuff now.

Quickly drain the soba noodles, which should be done by now, and rinse thoroughly under cold water. Stir through the vegetables in the pan and serve. If using tofu, top with the tofu.

Currently clickalicious

Spiced sweet potato brownies @ Scandie Foodie

Portobello pasta with rosemary and toasted pine nuts @ The Flour Sack

Szechuan pepper tofu with wasabi peas @ Where’s the Beef?

Advertisement