My daughter Toren who is 4 always requests noodles for dinner. This is one of our family favourites. It works year round, just use whatever is available seasonally. I have listed some more vegetables below. I always have eggs and I make sure my freezer has a bag of edamame beans.  This really doesn’t take long to put together and parts of it can be made in advance too. The egg noodles and edamame beans can be subbed for shredded roast chicken, soft boiled eggs, another meat, fish or tofu.

The dressing is delicious and very versatile too, I have another recipe coming soon on how else to use it. I have included my recipe for pickled ginger below, it is pretty easy and far superior to store bought. Enjoy!

 

Serves 4.

1 packet soba noodles – 270g or more if you’re hungry

Assorted vegetables – Use whatever is in season. Think crunchy and fresh. I aim for at least a cup per person, I used…
1-2 cups edamame beans, thawed
¼-1/2 a cabbage, shredded or use bok choy
1-2 avocados – sliced.
half a telegraph cucumber, shredded
2 spring onions finely sliced
3 T toasted sesame seeds

Egg ‘noodles’
3 eggs,
1 T mirin
pinch salt

Sweet soy and sesame dressing – below

Cook the noodles according to the packet instructions. Drain and rinse under cold water and mix a little bit of dressing though them to stop them sticking.

Make the dressing. This keeps well for about a week so can easily be done in advance.

Make the egg noodles by beating the eggs with mirin and a little salt. Heat a pan with some oil and pour the mix in (in two batches for thin ‘noodles’) and just before it sets sprinkle with sesame seeds before flipping. Repeat for remaining mix. Pile on top of each other and cut into noodles.

Get all your vegetables sorted. You can have them all on a big board or platter and then let everyone build their own salad or you can mix everything together and then dress at the table.

Some extra toasted sesame seeds are nice sprinkled on top as is roasted nori.

Other vegetable options… Blanched broccoli/ asparagus / pak choi / beans, baby spinach, shredded carrot, capsicum, roast eggplant, courgette noodles etc…

Sweet soy and sesame dressing

6 T soy sauce – I used Tamari
6 T rice wine vinegar
5 T olive oil
2 T sugar or use 1 T maple syrup
1 T sesame oil
2 T grated onion – about 1 small onion
1 T toasted sesame seeds

– Grate onion on a box grater and toast the sesame seeds. Mix all together until sugar dissolves. Keeps well for about a week.

 

Pickled ginger

150g ginger, finely sliced on a mandolin
1 pink radish if you have one and want pink ginger
1 tsp salt
100g each of water, sugar and rice wine vinegar – I weigh everything straight into the pot.

 

Peel ginger if you like with the back of the teaspoon. It’s the easiest way.
Slice as thinly as possible, I used a mandolin.

Sprinkle over salt and leave for half an hour

Place water, sugar and vinegar in a small pot and bring to a simmer for a few minutes until sugar has dissolved. Leave to cool.

Squeeze the salted ginger to remove any liquid and place in a sterilised jar. Add a pink radish if you would like slightly pink ginger.

Pour over the cooled liquid.

Best left for 5-7 days to let the flavours meld. It keeps for ages, mine is still going strong after 5 months.