You’ll want sec­ond help­ings of th­ese com­fort­ing noodles with a savoury-sweet sauce from a recipe by ELVIS NG, sous chef garde manger of Carousel, Royal Plaza on Scotts.

Simply Her (Singapore) - - Front Page -

Serves 4


200g green tea soba* 2 onions, sliced 400g sliced beef 1 tsp black pep­per 1 litre wa­ter 500ml Kew­pie Roasted Sesame Ja­panese Dress­ing 150ml bot­tled teriyaki sauce All in­gre­di­ents are avail­able at Ise­tan Scotts and Meidi-ya Su­per­mar­ket. *You can use Hakubaku Or­ganic Cha Soba.

For the gar­nish:

1 Ja­panese cu­cum­ber, juli­enned

1 car­rot, peeled and juli­enned 2 stalks spring onions,

juli­enned 100g red cab­bage, juli­enned 100g radish, juli­enned 100g beansprouts, blanched 1 tbsp sesame seeds 15g dried wakame (Ja­panese seaweed), soaked for 1min 100g daikon cress (op­tional)


1 Cook the soba in boil­ing wa­ter for 5min. Strain and soak in ice wa­ter for 1min to stop the cooking. Drain and set aside.

2 In a pot, sweat the onions over medium heat for 20min. Add the beef and black pep­per and stir-fry for 2min on high heat.

3 Add the wa­ter, sesame dress­ing and teriyaki sauce. Turn the heat down to low and braise the beef for about 25min.

4 Por­tion the soba into 4 bowls. Pour the braised beef and sauce over. Top with all the gar­nish in­gre­di­ents and serve.

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