I’ve been in love with soba noodles since the first time I had them in Toronto several years ago. Any Torontonians that frequent the incredible Fresh restaurant know the pure joy of getting one of their Buddha Bowls on top of soba noodles, but the truth is that they are far more versatile than that.
Soba noodles are made from buckwheat, which as well as being fantastic for you is very easy to cook. Dried soba noodles take just a couple of minutes to cook in boiling water, meaning that they’re a great inclusion for a quick lunch or dinner like this one. There’s nothing I love more than quickly whipping together something stunning, because it makes people think you’re the culinary version of Mary Poppins (I am English, after all).
Kale, soy, lime, garlic, sesame – this dish has it all, AND it’s healthy. What more could you ask for?
2 portions soba noodles
1/2 a red cabbage, sliced very thinly
one large handful kale, sliced very thinly
1 large handful beansprouts
1 large zucchini, sliced thickly
fresh coriander, chopped roughly
peanuts, chopped roughly
2 tsp agave nectar
2 tsp sesame oil
2 tsp lime juice
1/2 tsp dry red chili flakes
2 cloves garlic
4 tsp soy sauce
1 tsp granular mustard
Bring a medium pot of water to the boil, then drop in the noodles
Cook for 2-3 minutes, until just cooked (don’t let them overcook)
Drain and rinse well with cold water
In a pan, heat a little sesame oil then throw in the kale, beansprouts and red cabbage
Heat for a minute or so over a high heat, just to wilt the kale and cabbage
Remove from the heat and allow to cool. Set aside in a bowl
In the same pan, place a little more sesame oil and place the zucchini slices face down
When they’re searing nicely, throw in some soy sauce; it will smoke up!
Do the same on the other side
Remove from the heat
While these are resting, stir together all the dressing ingredients until combined
Toss together the cold noodles with the kale, beansprouts and red cabbage, add in a little fresh coriander, then arrange in a bowl or on a plate
Top with the zucchini slices, arranged as above
Top with peanuts and sesame seeds, then drizzle the dressing over the top
Serve immediately or keep in the fridge
You can make this the night before you need it, as it will keep well in the fridge – making this a great packed lunch for work. If you have seitan or tempeh, you can even slice it thinly and use this on top of the noodles instead of the zucchini. The possibilities are endless (well, there are at least two).