When I’m trying to decide what to make for my work lunches there are a few criteria that the food has to meet. It needs to be easily transportable, not go bad/strange after a couple of days and be healthy and filling. I realised I hadn’t done anything Japanese inspired for lunch for a while, so decided to have a play with soba noodles as they are hearty and delicious and make for a great hot or cold dish. This turned out really tasty – even if the purple carrots stained the noodles!
Ingredients List
- 2/3 pack of soba noodles
- Broccoli
- Snow peas
- Carrots (I used both purple and orange but you don’t have to!)
- Snow pea sprouts
- 2-3 cloves garlic
- Thumb sized piece of ginger
- 1/4 tsp chilli flakes (or to taste)
- 3 tbs soy sauce
- 1 tbs rice wine vinegar
- 1 sachet miso paste
- Juice of half a lime
- Peanuts to garnish (optional)
Steps
- Chop the broccoli into florets and slice the carrots and snow peas into batons
- Cook the soba noodles as per package directions. Rinse in cold water and drain well
- Steam the veggies for a couple of minutes – don’t overcook, you want them crisp and crunchy still. Refresh in cold water.
- Mince the garlic and grate the ginger into a bowl
- Add the chilli flakes, soy sauce, vinegar, lime juice and miso paste and mix well to combine
- Add the noodles and veggies to a bowl and combine
- Pour over the dressing and mix through
- Top with sprouts and peanuts and enjoy!
Step 1: Prepare the veggies
Step 2: Cook the soba
Step 2: Drain well
Step 3: Steam then refresh the veggies
Step 5: Mix the dressing
Step 6: Add all ingredients to bowl
What are your considerations when deciding what to cook? Is it all about the flavour?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!