My first dinner post. Tasty.
This is an absolute FAVOURITE of mine and himself loves it too. Even though I put way too much chilli flakes in it, this dish tasted glorious and took no time at all to put together. And it was only a matter of time before I got the Asian element in… There are a few things cooking at the same time so it doesn’t take long at all. I was trying to keep my eating fairly clean this week, not many processed foods but I just craved noodles after I got in from painting kids faces for a few hours. And in fairness I fell off the wagon earlier in the week and got chips with the girls in work. Ah sure look, I regret nothing. Even though I apparently can’t make it through a week without stuffing chips into me!! Feck chocoholic, I’m a chipoholic! “Hi, my name is Cara… and I’ve turned into a chip”
UGH, I want chips now!
ANYWAY, these tasty tasty noodles. You must make them. It’s kind of like a ramen dish too as I have all the veg and noodles floating in miso soup. I would eat miso soup all day. Shur, I’d dip my chips into it. I just bought ordinary brown/yellow miso paste in an Asian shop, like ages ago. It lasts for a good while because it’s fermented so I just keep it in the fridge in a container and whip it out when I need to. Other than that unusual ingredient, everything else is very straightforward. Also this recipe made enough for two of us. So here we go…
- Soba Noodles. One serving of Tesco brand noodles
- 2 heaped tablespoons miso paste
- Broccoli, as much as you like, I had about a third of a head
- Half a courgette, chopped.
- Half a leek, chopped
- Mushrooms, as many as you like, if at all.
- Chilli flakes, to season, again to your taste
- Soy Sauce
- Garlic, 3 cloves chopped
- Toasted Seeds to season
- Coconut Oil for frying.
- Optional Tofu. I didn’t have any this time but it’s lovely in this dish. I would cook it in the miso with the broccoli.
- Pop the noodles into a saucepan of boiling water, then turn it down to simmer as they cook away.
- In another pot, pour in about a cup/cup & a half of water. Add your miso paste and give it a stir until it starts dissolving. I have this on a medium heat.
- To the miso soup, add your chopped broccoli and leeks and let them cook away in the soup.
- While those two pots are simmering away, get out a frying pan or a wok, add coconut oil, and then throw in the mushrooms and courgettes once is melted
- While they are cooking away, add the chopped garlic and the chilli flakes. Cook until the vegetables are soft.
- Drain the noodles and add them to the frying pan with the mushrooms, courgette and spices. Stir them around and pour in your soy sauce over it. I love soy sauce so I put a fair bit in. This really activates the chilli so you may start coughing… it’s spicy…
- Get two bowls ready, half the miso and veg mix between them. Then add your noodles to each bowl.
- Sprinkle a few toasted seeds over the top and you’re done.
Any questions or feedback, give me a shout below 🙂