Soba Noodles with Warm Soy Dressing

Serves 2


Ingredients:

1 tbsp sesame oil
125g soba noodles, cooked
2 eggs, beaten
½ red capsicum, cut into julienne strips
1 small carrot, sliced
1 small zucchini, sliced
1 small Lebanese cucumber, cut into julienne strips
6 snow peas, sliced
2 spring onions, sliced
1 tbsp black sesame seeds
pink pickled ginger

Warm Soy Dressing:
2 tsp grated fresh ginger
1 tbsp finely chopped red capsicum
2 tsp mirin
1 tbsp rice vinegar
1 tbsp Japanese soy sauce
2 tbsp dashi granules


Method:

1. To make the warm soy dressing, combine the fresh ginger, red capsicum, mirin, rice vinegar, soy sauce and dashi in a small saucepan. Bring to the boil, then set aside and keep warm.
2. Heat the wok and add half the sesame oil. Stir-fry the noodles with the beaten eggs over high heat until the egg is cooked and coating the noodles, and the noodles are warm. Set aside and keep warm.
3. Heat the remaining oil and stir-fry the red capsicum, carrot and zucchini over high heat for 3 minutes. Add the cucumber, snow peas and spring onion and stir-fry for another minute, or until the vegetables are tender but still crisp.
4. Return the noodles to the wok with the black sesame seeds and toss until the noodles are warmed through. Serve in deep bowls with some pickled ginger arranged on top. Pour over the warm soy dressing just before serving.

Nutrition per serve:
Protein 15g;
Fat 20g;
Carbohydrate 30g;
Dietary Fibre 7g;
Cholesterol 180mg;
1800 kj (430 cal)