For a meatless light and green dinner with a touch of asian flavours….
SOBA NOODLES WITH CHINESE CABBAGE AND GINGER-SHALLOT SAUCE
500 g Soba noodles
250 g Purple cabbage
250 g Chinese cabbage
6 spring onions finely sliced
1 small bunch Chines celery finely sliced, use only the stalks
3 tbsp sesame seeds, toasted
3 tbsp pumpkin seeds, toasted
50 g ginger peeled and finely grated
50 g Chinese shallots peeled and finely chopped
1 tbsp rice wine vinegar
2 tbsp Tamari soy sauce
1 organic lime
1 tsp honey
1 tbsp sesame oil
2 tbsp grape seed oil
Combine the ginger, shallots, soy sauce, honey. finely grated lime zest, lime juice and rice wine vinegar in a small bowl. Heat the oils over medium heat until it starts to boil- remove from the heat immediately and add it to the ginger-shallot mix. Allow to cool.
Cook the noodles until just tender, about 4 minutes and refresh under cold running water.
Use a mandolin or a sharp knife and shred the purple cabbage and the Chinese cabbage finely.
Cut the carrots into long thin pieces. Add the vegetables, spring onions and Chinese celery to the noodles, pour over the ginger-shallot sauce and toss to combine. Sprinkle with the toasted sesame and pumpking seeds.