Simple Soba Noodles

This delicious and easy soba noodle recipe will have you addicted! It’s super versatile - being a great hot main meal or just as great served cold as leftovers. Spice it up your way by adding your favourite protein or more veggies, or keep it simple and enjoy the tasty Japanese fusion.

Soba noodles are made from buckwheat and provide a rich and hearty alternative to regular egg or rice noodles as they are high in fibre and B vitamins.

INGREDIENTS:

• Bunch of fresh enoki mushrooms (or any other type you prefer)

• 180g Soba noodles

• 2 carrots

• 1 Lebanese cucumber

• Small handful of chopped chives

• Small handful of dried shallots (to season)

• 2 snacksize dried seaweed portions

• 1.5 tbsp Soy sauce (I used Tamari for this)

• 1 Tbsp Rice wine vinegar

• 1tbsp Sesame oil

• 1tbsp Extra Virgin Olive Oil (EVOO)

METHOD:

1. Using a peeler, peel slices of both the carrots and cucumber lengthwise into strings and set aside

2. Chop bases of the enoki mushroom & fry on saucepan with EVOO and 1/2tbsp of soy sauce on medium for 5 minutes, then set aside

3. Boil soba noodles for 4-5 minutes, stirring occasionally to avoid clumps. Once completed, strain soba noodles in a colander then return to the pot

4. Add the remaining soy sauce, rice wine vinegar and sesame oil to the pot and stir until mixed

5. To serve, add the noodles to a bowl, topped by carrot & cucumber strings, followed by the mushrooms

6. To garnish, I chose chives, dried seaweed crumbled & dried shallots which were sprinkled on top

*This meal serves 2, please adjust to serve more