SPRING SOBA NOODLES – A RECIPE JUST FOR US FROM MASTERCHEF SOLO MUM, RENAE SMITH

IMG_7669SPRING TERIYAKI SOBA NOODLES

I created this recipe so that it can work with any vegetables left over in your fridge. Often vegetables get thrown out when you only have a few left, here – you can use just a few of each vegetable to create an array of colour and flavour in this Japanese inspired noodle dish.

The buckwheat noodles are incredibly healthy and kids love the bright colours and picking out the vegetables which are still slightly crunchy. The vegetables I have used were what I found in my fridge, you could use cabbage, leek, silver beet or baby corn – basically whatever is on hand.

Ingredients:
1 tsp grated ginger
2 garlic cloves, crushed
4 tablespoons of soy sauce
2 tablespoons of honey or brown sugar
2 tablespoons of white vinegar or rice wine
1 teaspoon of sesame oil
1 small block of medium tofu, cubed
1 packet of soba noodles (Japanese buckwheat noodles)
2 carrots, julienned
1 handful of kale, trimmed
1 handful of snow peas, trimmed
1 handful of beans, trimmed
1/2 red capsicum, julienned
2 spring onions, sliced
1 lemon

Method:
1. Place ginger, garlic, soy, honey, vinegar and sesame oil into a bowl and mix. Add cubed tofu and set aside to marinate.
2. Boil a pot of salted water and when bubbling, add soba noodles, carrots, kale and beans and simmer for approximately 1 – 2 minutes. Drain and rise with cold water to stop the cooking process.
3. Drain tofu and reserve marinade. Place tofu in a pan and fry until hot and slightly coloured. Add snow peas and capsicum and fry for a further 2 minutes.
4. Add noodles and blanched veggies to pan/wok and pour remaining marinade over the top. 5. Toss in pan/wok until hot and coated (no more than one minute).
6. Serve with wedge of lemon and top with spring onions and fresh herbs (if desired).

NOTE: This recipe is Vegan but could be made with chicken. To make the chicken variation: Make DOUBLE dressing and marinate chicken in half of dressing, and use the remaining half with the noodles. DISCARD any remaining marinate that has had contact with the chicken at step 3.

 

RENAE SMITHAbout the author
At the age of 18, Renae was married and shortly thereafter welcomed her daughters, Kyah (now 12) and Paris (now 10).  After an amicable separation from her husband a few years later, Renae and her children moved to Sydney’s inner west – where they still reside today. Renae ran a legal assistance firm for 6 years, then worked for a high profile law firm for two years before deciding to create The Atticism, a brand development agency assisting clients with PR and brand management for their cafes and restaurants. Her success has not gone unnoticed and in August 2013, Renae was honoured by winning the Pedestrian.TV Bachelorette of the Year (Reader’s Choice). In late 2013, after encouragement from her children, Renae applied to become a contestant on MasterChef Australia.  Her successful audition eventually saw her place 8th in Series 6 where she became known for her love of local ingredients, rustic cooking and vegetarian food.

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