Soba Noodles with Warm Soy Dressing
INGREDIENTS
- 1 tbsp sesame oil
- 125g/ 4oz soba noodles (cooked)
- 2 eggs (beaten)
- 1/2 red capsicum (julienne strips)
- 1 small carrot (sliced)
- 1 small zucchini (sliced)
- 1 small Lebanese cucumber (julienne strips)
- 6 snow peas (sliced)
- 2 spring onions (sliced)
- 1 tbsp black sesame seeds
- pink pickled ginger
WARM SOY DRESSING INGREDIENTS
- 2 tsp fresh ginger (grated)
- 1 tbsp red capsicum (finely chopped)
- 2 tsp mirin
- 1 tbsp rice vinegar
- 1 tbsp Japanese soy sauce
- 2 tbsp dashi granules
FYI: Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko).
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To prepare:
- Warm Soy Dressing: combine fresh ginger, red capsicum, mirin, rice vinegar, soy sauce and dashi in a small saucepan. Bring to boil, then set aside and keep warm.
- Heat wok and add half sesame oil.
- Stir fry noodles with beaten eggs over high heat until egg is cooked and coating the noodles, and the noodles are warm.
- Set aside and keep warm.
- Heat remaining oil and stir fry the red capsicum, carrot and zucchini over high heat for 3 minutes.
- Add cucumber, snow peas and spring onion and stir fry for another minute, or until the vegetables are tender but still crisp.
- Return noodles to the wok with black sesame seeds and toss until the noodles are warmed through.
Serve in deep bowls with some pickled ginger arranged on top. Pour over the warm soy dressing just before serving.
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