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200-250g dried soba noodles
1 tablespoon roasted sesame oil
2 tablespoons safflower oil
1/2 large onion, finely sliced
1 large carrot, finely sliced
12 medium large shiitake mushrooms, soaked overnight in cold water, de-stemmed and cut into quarters (reserve water)
2 cups broccoli florets
1 cup red cabbage, cut into 2cm squares
1 tablespoon ginger paste
2 tablespoons tamari
4 tablespoons shiitake water
1 tablespoon rice malt vinegar or brown rice vinegar |
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Fill a large pot with 3 litres of water and bring to the boil. Drop noodles in, making sure they do not stick together. Add enough cold water to take them off the boil. Return to the boil and once again add enough cold water to take them off the boil. This process ensures the noodles cook right through without going mushy. Taste noodles. If they are not al dente (firm to the bite), repeat the process. Once the noodles are cooked, drain and rinse with cold water for 20 seconds then drain again. Add sesame oil and toss.
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Place a wok over medium high heat and add oil, onion, carrot and mushrooms. Cook for 2 minutes. Add cabbage, broccoli and ginger paste. Cook for 2 minutes.
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Finally add tamari, shiitake water and rice malt or honey. Toss ingredients and cook for 1 more minute. Add noodles and vinegar and toss gently. Serve in noodle bowls.
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