OK so it's not a surprise as such... more of a dead giveaway as you can see exactly what's in the dish. However, I was surprised at just how tasty cha soba noodles are. Soba noodles are a recent discovery of mine - they're made from a blend of buckwheat and wheat flour, producing a slightly nutty taste which is heartier than most traditional wheat flour noodles. Buckwheat is awash with rutin - a strong antioxidant, so you really do get more bang for your buck. Cha soba noodles have the added bonus of matcha green tea extract, meaning that these noodles really are a nutritional powerhouse - as well as being damn tasty. Cha soba noodles are less earthy and more fragrant than traditional soba noodles, and are usually eaten by the Japanese on special occasions. They're also great cold in salad dishes, as are ordinary soba noodles.
Ingredients:
2oz Cha soba noodles
1/2 Cup edamame beans
1 baby bok choy,sliced
1 red chilli, finely sliced
2-3 mushrooms, sliced
1/2 a dozen sugar snap peas
1 tbsp hot sweet chilli sauce
1 tbsp soy sauce
1/2 tsp sesame oil
1 tbsp water
What to do:
Boil a pan of water and add the noodles and edamame beans. The noodles will take around 6 minutes too cook, as will the edamame (if using frozen; if using fresh add them half way through cooking the noodles). I use the same pan because a) it saves on washing up and b) it can't hurt to have the extra nutrients in the noodle water!
In the mean time, mix the sweet chilli sauce, chilli, soy sauce, sesame oil and water in a small dish.
When the noodles are ready, drain into a sieve and rinse thoroughly with cold water and set aside.
Heat a small amount of sesame oil in a pan and add the mushrooms, bok choy and peas and sautee for 1-2 minutes, and then add the noodles and edamame together with the sauce mixture.
Heat through for a further 1-2 minutes and then serve.
Eat, and enjoy!
Posts
0 comments:
Post a Comment