SOBA NOODLES WITH VEGETABLES & FRIED EGG

I have always wanted to cook with soba noodles, but never had the chance as I strictly stuck to gluten free rice noodles. Finding out that I can tolerate some gluten was very exciting for me; interestingly my mind instantly flickered to all the Asian noodles I could consume, instead of all the bread, pastries and pasta that were now available. Soba noodles are a very popular Japanese dish and are thin noodles made from buckwheat flour. These noodles are either served with a dipping sauce, like the recipe below, or in hot broth as a soup. As the steamy summer weather does not lend itself kindly to warm soup, I made a sauce that can be served with the noodles in the stir-fry or alongside the noodles and vegetables. My inspiration for this dish came from an Instagram idol of mine; GourmetGirlfriend, a mother of 5 boys in Melbourne who manages to cook beautifully presented and delicious breakfasts, lunches and dinners whilst raising her little men and tending to her vegetable garden. Some people follow Justin Bieber, NBA stars and models, I follow cooks! 

INGREDIENTS

• 270g soba noodles
• 2 cups red cabbage, finely chopped
• 1 large carrot, thinly sliced 
• 1 large garlic clove, finely chopped
• 3 tablespoons sesame seeds, plus 1 tablespoon extra to serve 
• 1/4 cup sweet chilli sauce 
• 3 tablespoons lime juice
• 2 tablespoons mirin seasoning or rice wine vinegar 
• 1 tablespoon fish sauce 
• 2 tablespoons tamari or soy sauce 
• 4 free-range eggs, fried
• 1 tablespoon sesame oil 
• 1 small lebanese cucumber, thinly sliced 
• Optional- coriander leaves, to serve 

COOKING 

1. Bring a large saucepan of water to the boil. Add noodles and cook, stirring occasionally, for 4 minutes or until tender. Drain in a colander and rinse with cold water twice. 

2. Meanwhile, combine sweet chilli sauce, lime juice, mirin seasoning, fish sauce and tamari/soy sauce in a small bowl and whisk well. 

3. (You can start this step whilst you are completing step 1). Heat sesame oil in a wok over medium heat and swirl to coat. Add garlic and cook, stirring frequently, for 1-2 minutes or until fragrant. Add carrot and cabbage and cook, stirring, for 2 minutes or until just tender. Add noodles and sesame seeds to the wok and stir well. Pour in sauce from step 2 and toss well to combine the stir-fry. When noodles are warm and sauce is combined, remove from heat. Serve with cucumber, the last of the sesame seeds, one fried egg and coriander leaves if you desire. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 18 minutes (not including frying the eggs) 

x Emily