Kombu Soba Noodles with Trufe Oil & Crispy Brown Shrimp
400g soba Cooking oil, for frying 40g Japanese brown shrimp Salt, to taste 50ml truffle oil 20g shio kombu (salted seaweed),
chopped 20g finely chopped chives 1 tbsp hondashi powder (bonito fish soup stock) DIRECTIONS
Cook the soba in boiling water for 2min. Drain and soak in ice water for 2min before straining. Set aside in the refrigerator.
Shallow-fry the shrimp until they are crispy. Drain the oil and season the shrimp with salt. Set aside.
Toss the soba with the remaining ingredients.
Keep the soba chilled until ready to serve. Top with the shrimp before serving.