Miso soba noodles

Name: Miso soba noodles
Cook time: 20 min
Yield: 4

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 4 people

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. Peel the carrots and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Finely slice the spring onions on the diagonal.
2. TO COOK THE HONEY AND GINGER TOFU:

Remove the honey and ginger 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 bowls. 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.