Ingredients
- 270g pack of Hakubaku Organic Soba noodles
- 2- 3 medium capsicums any colour, cored with seeds and membrane removed cut in half
- 2 green onions, thinly sliced
- Salt and pepper, to taste
- Sesame seeds and cucumber, for garnish
- ==Dressing for salad==
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1 dessert spoon freshly grated ginger
- 1 clove garlic, minced
- 1 teaspoon sriracha (optional, for heat)
- ==Miso Maple Glazed Walnuts ingredients==
- 3/ 4 cup walnuts
- 1 dessert spoon red miso paste
- 1/4 cup maple syrup
- 1 tablespoon of dressing (as set out above)
- ¼-1/2 tablespoon soy sauce (start with ¼ and add more to taste if needed)
Method
- ===Prepare the Roast Capsicum===
- Preheat oven to 250C
- Line a baking tray with foil and place capsicum skin side up on tray
- Roast your capsicums until the skin on the top turns black and flesh is tender. (You will need to keep watch on this, only a few minutes)
- Remove from oven and place in a bowl and cover.
- Let stand for about 15-20 mins while you prep the rest of the meal
- ==Prepare your dressing==
- In a small bowl, stir all ingredients (apart from siracha if using)
- Remove 1 tablespoon of this dressing and place in a medium bowl (this will be used shortly)
- Now stir in siracha i(f using) and set dressing aside
- == Miso Maple Walnut Method==
- Line a tray with baking paper and set aside
- To the medium bowl (the one with the tablespoon of dressing) add walnuts, miso paste, maple syrup, soy sauce.
- Toss the mixture until the walnuts are evenly coated
- Grab a non stick fry plan and place on medium-high heat.
- Add the walnut mix stirring frequently until the syrup is caramelised and nuts are toasted. This took about 4-5 minutes.
- Remove from pan to the tray lined with baking paper and spread them out so they can cool.
- ==Cook the Soba noodles and dress the salad==
- Get a large bowl and fill with chilled water (I popped some ice cubes in mine)
- Follow the directions on the Hakubaku Soba noodle pack
- Drain when cooked and pop into the chilled water to cool them down and stop them cooking further
- Drain again and pop in a bowl ready for dressing
- Add the dressing and sliced spring onion to the soba noodles tossing gently to ensure everything is well coated.
- Chill in the fridge until dinner
- Slice the capsicum into strips and arrange a small handful on each dinner plate with some sliced cucumber. (Add leftover capsicum and cucumber to separate bowls for the table so that people can add further as they desire)
- Top the arranged capsicums with the soba noodle mix (with a flourish)
- Take a few miso maple glazed walnuts and place on top of each soba noodle stack. (Again add remainder to a bowl for the table).
- Sprinkle with sesame seeds.
- Admire you ingenuity and enjoy!
Product used in recipe
- Hakubaku - Organic Soba Noodle
