This is a great recipe to try, especially if you are short on time. Soba noodles are made from buckwheat flour (soba means buckwheat in Japanese) and have a mildly nutty flavour. They are great in stir fries, soups and salads and are used throughout Japan as a staple fast food, served hot or cold. The key to making great soba noodles it to give them a good wash in cold water when they have been cooked. This rinses off the starch and prevents them from sticking together.
Chuck in some colourful veggies for bite and nutrition and you have just made a cheap, fast and nutritious meal!
When stir frying it is important to use an oil that has a high smoke point. Peanut oil is used frequently throughout Asia, but extra light olive oil and coconut oil are also good.
Soba Noodles with Courgette, Water Chestnuts, Red Cabbage, Dulse, and Kale with a Garlic, Soy and Honey sauce
Soba noodles. Approx 100g per person
Oil for for stir frying
1/4 red cabbage. Chopped
1/2 courgette cut into thin batons/strips
A couple of handfuls of kale
1 handful of water chestnuts
2 cloves of garlic (peeled and finely chopped or crushed)
1tsp of Chinese 5 spice (optional)
1 tablespoon of soy sauce
1 teaspoon of sesame oil
1 dessert spoon of honey
2 dessert spoons of dulse
Bowl of cold water
Add noodles to a pan of boiling water. Do not add salt.
While the noodles are cooking, add a small amount of oil to a frying pan or wok and heat until it starts to smoke. Add the garlic, cabbage, kale, water chestnuts and 5 spice. Keep the vegetables moving, either by stirring with a wooden spoon or tossing. Cook the veg for approximately 2 minutes then turn off the heat.
When the noodles are cooked (see packet for length of time) turn off the heat and drain into a colander. Have the bowl of cold water ready to transfer the noodles into it then massage the noodles to wash off the excess starch. If you are short on time rinsing them with cold water in the colander is fine.
Then add the noodles to the wok with the honey, soy sauce and dulse and heat through quickly with the veg.
Sprinkle with more dulse.