Soba noodles with sesame-soy sauce

main dish vegetable dishes
Total: 35 min. | Active: 35 min.
vegan, lactose-free

Soba noodles are synonymous with Japan! And you won't hear me complaining as they are utterly delicious! Soba noodles are made of buckwheat flour. Not only will they boost your energy levels and fill you up, but they are also gluten-free. Japan is known for its simple cuisine, among other things. Its dishes often use minimal ingredients but these are always of the highest quality. So, if you don't have much time but want a top-quality dish with bags of flavour, then this recipe is the one for you!

Nadia Damaso - Eat better not less

Ingredients

for 2 person

Noodles & vegetables
170 g dried soba noodles
2 dl water
a little  Himalayan salt
400 g pak choi, halved lengthwise
150 g shiitake mushrooms
Dressing
1 ½ tbsp Tamari
1 ½ tbsp mirin (rice wine)
1 ½ tbsp toasted sesame oil
2 ½ tsp coconut palm sugar
¼ tsp chilli flakes
To serve & garnish
1  garlic clove, finely chopped
2  spring onions, only the green parts, cut into thin rings
3 tbsp buckwheat, toasted

How it's done

Noodles & vegetables

Cook the noodles as per the packet instructions, rinse in cold water, drain.

Bring the water and salt to the boil in a wide frying pan. Place the pak choi (cut side up) in the pan along with the mushrooms, cover and cook for approx. 5 mins. Rinse in cold water in a sieve, drain well.

Dressing

To make the dressing, mix all the ingredients together well.

To serve & garnish

Briefly sauté the garlic in a frying pan, add 3 tsp of the dressing, continue to cook briefly. Add the shiitake mushrooms and continue to cook for approx. 2 mins. Reduce the heat. Add the noodles, the rest of the dressing, the pak choi and the onion greens, heat through and plate up. Sprinkle with the toasted buckwheat, serve immediately.

Show complete recipe