Soba Noodle Bowl

 

Soba noodles have been an ingredient I’ve been wanting to try for some time now. They are made with buckwheat which lends a wonderful nutty flavour. This is a perfect recipe for a make ahead lunch, just keep the dressing separate until ready to eat.

Let’s talk about the dressing for a moment. It is soy based with the addition of sesame, which is one of my favourite flavours. Sesame oil is wonderful; it is full of flavour and you only need a small amount. It gives this dish a wonderful nutty undertone, perfect with the soba noodles.

To garnish you can choose what you like but I love the creaminess of the avocado and fresh crunch of cucumber. I always encourage you to play with your food so hopefully this recipe inspires you. If you like things a bit spicy add a teaspoon or so of chili paste or another hot sauce.

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Soba Noodle Bowl

Ingredients 

Soba noodles

Uncooked shrimp, 1 portion

Swiss chard, de-stemmed and chopped

1 Egg, soft boiled

Cucumber, to garnish

Scallion, to garnish

Avocado, to garnish

Sauce Ingredients 

3 tbsp Soy sauce

2 tsp Sesame oil

1 tbsp Rice wine vinegar

1 tsp Sesame seeds

1/2 tsp Chili flakes

Cook soba noodles according to package directions. Be careful not to over cook the noodles, they should only take 3-4 minutes. Drain and rinse with cold water. Set noodles aside.

Prepare sauce by mixing together all ingredients. Clean and peel the shrimp. Toss the shrimp with a tbsp of sauce and saute until cooked through. Remove from pan and set aside. Working in the same pan saute swiss chard with a tsp of oil, cook until wilted.

When ready to plate mix together soba noodles, swiss chard and remaining sauce. Top with cucumber, scallion, avocado and a soft boiled egg.

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