Soba noodles are extremely healthy and delicious. Look for noodles that are organic and 100% buckwheat, either in a health food shop or a Japanese grocer’s. This dish takes no more than 10 minutes from tummy-rumble to table.
Ingredients (for two)
2 bundles of soba noodles (they come pre-bundled – one per person)
A punnet of mushrooms, sliced (shitake, enoki, oyster, chestnut, champignons – any type of mushrooms will do, or a mixture)
2 spring onions, sliced into about 1cm pieces, including some of the green bits
2 tablespoons of sesame seeds, toasted on a dry pan
Juice of half a lime (or more if the lime isn’t very juicy)
Soya sauce (a tip: soya sauce goes off. Keep it in the fridge)
A few torn leaves of flat leaved parsley for colour
A splash of good, virgin, cold-pressed oil (rape seed oil is perfect)
Put a pan of water on to boil
Toast the sesame seeds on a dry pan, stirring and shaking all the time so they don’t burn, and set them aside
Slice up the mushrooms and the spring onions and juice the lime
When the water is boiling, add the soba noodles, push them under, bring the water back to boiling and then turn it down to simmer. The soba noodles will take no more than 3-4 minutes to cook (read the packet for precise cooking time). Have a strainer standing by.
When the noodles are ready, strain them and then run them under cold water to stop them cooking.
Quickly rinse and dry the pan (saves on washing up) and add a good splash of oil over a medium heat. When the oil is hot (not smoking) chuck in the mushrooms and stir them around until they begin to colour. Maintain a good heat otherwise the mushrooms will begin to boil rather than fry.
Now chuck in the spring onions and the parsley. Give it all two or three more stirs then turn down the heat, add the noodles and the lime juice and mix it all together.
Serve immediately and scatter sesame seeds over the top of each pile of noodles.
Sprinkle with soya sauce.
What is your favourite healthy, quick recipe? Please share.