There are people who came into this world blessed with the most wonderful talents; anything from beautiful voices, an exquisite way with words, a talent for athletics....you get my drift, I myself, i've always possessed an extra ordinary talent for making a huge mess when i'm in the kitchen. It comes naturally and requires absolutely no lessons to maintain because the older I get, the more refined my mess making skills become. Making this sesame soba noodle recipe saw me tapping into my God given gift, it was the perfect storm in my kitchen and it resulted in a wonderful and addictive dish. Of all the recipes that i've posted for hoc thus far, this one is a more accurate insight into the way we eat in my household on a daily basis. It's light, zesty, nutritious and......vegetarian, it can also be vegan if you wish, just leave out the fish sauce and replace the honey with coconut blossom (coconut sugar) or indeed golden caster sugar. For meat eaters, you won't notice the absence, the mushrooms have you covered there, oh and speaking of mushrooms, i've used a mix of varieties; shiitake, eryngii, oyster and Maitake, but if you can't find these, by all means use a mixture of your favourite and or whatever variety you can find. I made my own soba noodles, but if you're lacking time, or just not inclined to dabbling in the world of noodle making, grab yourself a pack of the dried stuff (be sure that it's made with buckwheat flour) and cook according to the instructions on the pack. This noodle salad is intended to be eaten cold, it's perfect for a light and nutritious dinner and left overs make a great lunch for the following day.
sesame lime soba noodle salad
sesame dressing for roasted mushrooms
720 grams of mushrooms ( use your fave)
1 tablespoon rapeseed oil
2 tablespoon sesame oil
1 tablespoon apple cider vinegar
1 tablespoons honey
2 tablespoons tamari (soy sauce)
10 grams ginger grated
3 garlic cloves grated
Preheat your oven to 220C
combine all the ingredients for the sauce in a bowl and mix well.
using a wet kitchen towel, clean your mushrooms by removing any dirt (do not wash or submerge your mushrooms in water. Mushrooms are wonderful vehicles for flavours, they absorb whatever liquid is introduced to them because they are like little sponges, washing them or submerging them in water will only leave you with an extremely soggy and bland end result). Remove stems and cut each mushroom into generous bitesized pieces. In a bowl big enough to hold them, toss the mushrooms with the sesame dressing and transfer to a roasting pan. Roast for 30 minutes being sure to check and toss them about every once in a while.
sesame lime sauce for dressing final dish
1/4 cup tamari (soy sauce)
3 tablespoon sesame oil
2 tablespoons olive oil
2 tablespoons grated ginger
2 garlic cloves grated
2 tablespoons honey
The juice of 1 lime
2 tablespoons fish sauce
combine all the ingredients in a bowl, mix well and set aside until needed
250 grams fresh or dried soba noodles
100 grams kalettes or chopped kale
100 grams tender stem broccoli or purple sprouting broccoli
1 small onion finely chopped
15 grams ginger grated
2 cloves garlic grated/chopped/pressed
2 tablespoon olive oil
small bunch coriander chopped
2 stalks spring onions chopped
1 fresh red chilli chopped
prepare noodles according to instruction on pack or by following these instructions if making your noodles from scratch.
heat the olive oil in a large pan, add the onion and grated ginger and sautee until onions are soft, about 2 minutes. Add the tender stem broccoli and stir fry for an additional minute, add the garlic and kalettes/chopped kale and stir fry for another 30 seconds before adding 2 tablespoons of water and covering. allow to cook for 1 minutes before removing from the heat. (be careful not to over cook the veggies)
add the noodles, roasted mushrooms, chopped chilli's, spring onions and half the coriander to the sautéed vegetables. Pour over the sesame lime dressing, toss until everything is well coated and serve topped off with the remainder of the chopped coriander.