Tag Archives: soba

Noodle stir-fry with crunchy vegetables

SANYO DIGITAL CAMERARice Noodles stir-fry with crunchy vegetables

Stir fries are great dishes created in seems to use up anything in the fridge and more! They need very little planning and even less preparing but they can be easily adjusted to feed two or fill a crowd. That is why we all love them so much…

Ingredients list:

  • Thin Chinese rice noodles for stir-fry, 1 large bunch
  • Whole cherry tomatoes 5 to 6
  • Red pepper 1
  • Avocado 1
  • Cucumber 1/2
  • Carrot 1
  • Spring onion 1
  • Soya sauce 2 tsp
  • Crushed ginger 1 small bite
  • Pressed garlic 1 clove
  • Rice vinegar, a dash
  • Rapeseed oil, a glug
  • Fresh chopped basil
  • 
Optional: dried seaweed Hijiki for decor (pre-soaked)

First soak the noodles 5 minutes in boiling water. Rinse with cold water, drain and reserve. They must be still firm but malleable and gone completely translucent.

Fry your cherry tomatoes and strips of carrot and red pepper in a wok with a spoonful of rapeseed oil. Reserve.

Start dicing the avocado, chopping the cucumber in strips (ideally with a mandolin or grater) and slicing the spring onion finely lenghtwise.

Throw the drained pasta in to the wok, season with soy sauce, rice vinegar and ginger or 5 spices. Shake around the wok until coated with the sauce and warm.

Assemble all the vegetables in a dish then throw the noodles in and season with some more soya sauce and crushed ginger, the pressed garlic and  some rice vinegar. Add a dash of olive or sesame oil if too dry. The salad must be generously dressed and have a certain bite! Tear some basil into it and serve at room temperature .

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Soba salad with cherry tomatoes and cucumbers

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If you have enjoyed my Soba Salad with King Prawns, you will love this mediterranean vegetarian take on it!


Ingredients list:
Soba noodles (buckwheat japanese noodles)
Whole cherry tomatoes 5 to 6
Red pepper 1
Avocado 1
cucumber 1/2
spring onion 1
Soya sauce 2 tsp
Crushed ginger 1 small bite
Pressed garlic 1 clove
Rice vinegar
Rapeseed oil
Fresh chopped basil
Optional: dried seaweed Hijiki for decor (pre-soaked)

First boil the Soba noodles 5 minutes in boiling water. Drain and rinse under cold water. They must be still firm but cooked.

Fry your cherry tomatoes and sliced red pepper in a wok or cast iron pan with a spoonful of rapeseed oil. Throw in the drained pasta, season with soy sauce, rice vinegar and ginger or 5 spices. Shake around the wok until coated with the sauce and warm.
Reserve and start dicing the avocado, chopping the cucumber in strips (ideally with a mandolin or grater) and slicing the spring onion finely lenghtwise.

Assemble all the vegetables in a dish then throw the noodles in and season with some more soya sauce and crushed ginger, the pressed garlic and  rice vinegar. Add a dash of olive or sesame oil if too dry. The salad must be generously dressed and have a certain bite! Tear some basil into it and serve at room temperature or cold.

>Soba salad with king prawns

>Soba salad with king prawns

Ingredients list:
Soba noodles (1 bunch for each guest- love the way they’re tied with a paper ring…)
A few handfuls of baby spinach
3 or 4 sliced Parisian mushrooms
2 shredded spring onions (I have a great little Japanese tool for that with tiny blades that do the job itself very quickly)
1 handful of frozen peas
1 handful of king prawns (frozen or fresh)
1 handful of frozen pacific scallops
1 dash of soya sauce
1 crushed bite-size chunk of fresh ginger
1 dash of rapeseed oil
A few cashew nuts

Oyster sauce , Japanese pickled ginger and wasabi to serve.

This I made twice today for lunch (for me) and for my daughter after school so this recipe is twice tried and tested! Soba is made with buckwheat and a very healthy alternative to wheat pasta.

Put the soba noodles 4 min in boiling water. Drain and rinse under a cold tap. Put aside.

Put some oil in a thick-bottomed pan and quickly fry the parsley and shallots. Turn down the hob and add the other ingredients. Cover and cook for another 4 to 5 minutes on slow heat. The natural juice of the spinach will be released and the other ingredients will be steamed in the pan. All the flavours mingle at once and the slow cooking keeping all the goodness of the food inside the pot. I am a big fan of slow cooking and I need to write about it soon as it is so good for the health as well.

Serve the salad at room temperature with the pickled ginger and the oyster sauce on the side. A pinch of wasabi will make it more real but it is up to your own taste. I love its bite and freshness and would put it on every single seafood if I let myself!

This was fresh and healthy and delicious, hence perfect to open the new season with, in the first days of spring. And to celebrate the first camellia bloom in my garden! Rather later than usual…
Wine note: Riesling, I am told, goes beautifully with exotic food… Any other suggestion welcome, please!