Miso soba noodles

Name: Miso soba noodles
Cook time: 20 min
Yield: 1

with ginger honey tofu and charred edamame

Ready in around 20 mins

RECIPE FACT:

Slurping noodles is a way to enhance the flavour and is not considered bad manners but a sign you are enjoying your meal.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO COOK THE SOBA NOODLES AND PREPARE THE VEGETABLES:

Once the water is boiling add the soba noodles to the pot and cook for 4-5 mins. Drain into a colander, rinse with cold water and allow to drain well. Using only half the carrot, peel and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Finely slice the spring onion on the diagonal.
2. TO COOK THE HONEY AND GINGER TOFU:

Using half the pack of honey and ginger tofu, remove the tofu from its marinade and reserve. Slice the tofu into 1 cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the tofu and cook for 2-3 mins on each side. Pour over the reserved marinade, season with salt and remove from the pan.
3. TO COOK THE CHARRED EDAMAME AND SOBA:

Place a non-stick pan over a medium-high heat with a drizzle of oil. Add the edamame and cook for 4-5 mins stirring occasionally to create a char. Add the carrot, sliced red cabbage and half the spring onion to the pan and cook for 1-2 min. Add the soba noodles, pour in the miso dressing and gently toss to combine.
TO SERVE:

Place the miso soba noodles, charred edamame and vegetables into a bowl. Serve with honey and ginger tofu on the side. Dollop with wasabi mayo and sprinkle with white and black sesame seeds and remaining spring onion.