Recipe Cuisine: Not sure
Theme: Meat-Free Marvels
Hetty Mckinnon’s Soba Noodles with shredded vegetables and ginger-shallot sauce
By: Kim Robinson
Ingredients
- Soba noodles (hakubaku)
- Shredded purple cabbage
- Ribboned carrot
- Spring onions
- Roasted sesame seeds
- 75g minced ginger
- 1/2 cup spring onions
- 1 small French shallot, finely diced
- Sea salt
- 1 tbsp rice wine vinegar (obento)
- 1 tbsp soy sauce
- 1 cup rice bran oil
Product used in recipe
- HAKUBAKU - ORGANIC SOBA NOODLES
- OBENTO - RICE WINE VINEGAR
Method
- For the dressing, combine minced ginger, sliced spring onions, 2tsp sea salt, vinegar and soy sauce in a bowl. Carefully heat the rice bran oil in a saucepan. When you see the oil start to boil, take it off the heat and pour over the other dressing ingredients. It will sizzle and splutter so be careful of burns.Set aside.
- Shred cabbage and grate or cut into ribbons two carrots. Combine in a bowl with half a cup of sliced spring onions.
- Bring to the boil a large saucepan of water with a pinch of salt. Add soba noodles and cook for a few minutes..
- Toast sesame seeds in a fry pan until golden.
- Combine noodles, shredded vegetables and dressing (to desired quantity) and then top with sesame seeds. Enjoy ☺️ Surplus dressing can be stored in a jar in the fridge.
