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.
Soba Noodle Bowl
Uncooked shrimp, 1 portion
Swiss chard, de-stemmed and chopped
1 Egg, soft boiled
Cucumber, to garnish
Scallion, to garnish
Avocado, to garnish
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.