Sesame Soba Recipe Source: Cook Vegan
Ingredients: Serve 4-8
FOR SALAD
270G ( 9 ½ oz ) buckwheat soba noodles
2 tsp toasted sesame oil
110g ( 1 cup ) baby pak choi, shredded
250g ( 2 cups ) asparagus, thinly sliced diagonally
110g ( 1 cup ) brussels sprouts, shredded
1 ½ tbsp gluten free soy sauce or tamari
120g ( 7/8 cup ) cucumber, halved
Lengthways and thinly sliced ( do not peel)
30g ( ¼ cup ) spring onion, thinly sliced diagonally ( white and green parts )
15g ( ¼ cup ) finely chopped coriander
2 tsp black sesame seeds, plus extra to taste
Fresh lime juice, to serve
FOR THE DRESSING:
3 tbsp toasted sesame oil
3 tbsp rice vinegar
3 tbsp gluten free soy sauce or tamari
1 ½ tbsp finely chopped fresh ginger, plus extra to taste
1 garlic clove, finely chopped
1 tsp mirin
Optional boosters:
1/8 tsp chilli flakes, plus extra to taste
160 ( 1 cup ) shlled raw edamame
2 nori sheets, julienned, plus extra to taste
Procedures:
Cook the soba noodles accoring to the instruction on the packet do not overcook or your noodles will be gluey. Drain, rinse and soak for a few minutes in cold water then drain again to remove s much of the starch as possible.
To make the dressing, throw all of the dressing ingredients, including the chili flake booster, into your blender and blast on high for 30-60 seconds until the ginger, garlic and chili flakes are completand chili flakes are completely pulverized tweak the ginger and chili flakes to taste. Set aside.
In a large wok or frying pan over a medium high heat, warm the sesame oil and saute the pack choi, asparagus and brussels sprouts with the tamari for 1-2 minutes, just until the vegetables are soft and wilted. Allow to cool.
In a large bowl, toss the cooked vegetables with the soba noodles and dressing, and add the cucumber, spring onion, coriander, black sesame seeds and the edamame booster. Serve the salad family style topped with a splash of lime juice and nori booster.
Ingredients: Serve 4-8
FOR SALAD
270G ( 9 ½ oz ) buckwheat soba noodles
2 tsp toasted sesame oil
110g ( 1 cup ) baby pak choi, shredded
250g ( 2 cups ) asparagus, thinly sliced diagonally
110g ( 1 cup ) brussels sprouts, shredded
1 ½ tbsp gluten free soy sauce or tamari
120g ( 7/8 cup ) cucumber, halved
Lengthways and thinly sliced ( do not peel)
30g ( ¼ cup ) spring onion, thinly sliced diagonally ( white and green parts )
15g ( ¼ cup ) finely chopped coriander
2 tsp black sesame seeds, plus extra to taste
Fresh lime juice, to serve
FOR THE DRESSING:
3 tbsp toasted sesame oil
3 tbsp rice vinegar
3 tbsp gluten free soy sauce or tamari
1 ½ tbsp finely chopped fresh ginger, plus extra to taste
1 garlic clove, finely chopped
1 tsp mirin
Optional boosters:
1/8 tsp chilli flakes, plus extra to taste
160 ( 1 cup ) shlled raw edamame
2 nori sheets, julienned, plus extra to taste
Procedures:
Cook the soba noodles accoring to the instruction on the packet do not overcook or your noodles will be gluey. Drain, rinse and soak for a few minutes in cold water then drain again to remove s much of the starch as possible.
To make the dressing, throw all of the dressing ingredients, including the chili flake booster, into your blender and blast on high for 30-60 seconds until the ginger, garlic and chili flakes are completand chili flakes are completely pulverized tweak the ginger and chili flakes to taste. Set aside.
In a large wok or frying pan over a medium high heat, warm the sesame oil and saute the pack choi, asparagus and brussels sprouts with the tamari for 1-2 minutes, just until the vegetables are soft and wilted. Allow to cool.
In a large bowl, toss the cooked vegetables with the soba noodles and dressing, and add the cucumber, spring onion, coriander, black sesame seeds and the edamame booster. Serve the salad family style topped with a splash of lime juice and nori booster.
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