LIME & DOUBLE GINGER SOBA NOODLES
A quick option that’s just as tasty fresh from the pan as it is the next day, this dish is all about flavour. Use buckwheat soba noodles to maximise on the pseudocereal’s manganese – essential for healthy brain function
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932 CALS | 112G CARBS | 40G PROTEIN | 42G FAT | SERVES 2 | VEGAN
INGREDIENTS
200g dried soba noodles
• 200g extra-firm tofu •
1 tbsp rapeseed oil • 250g
broccoli, cut into small florets, stalk thinly sliced
• 100g mixed seeds
(eg, sesame, sunflower and pumpkin) • 1 tbsp
soya sauce • handful of radishes, thinly sliced
• small bunch of chives, garlic chives or chive flowers, finely chopped
• 2 tbsp pickled sushi ginger, roughly chopped (optional)
For the sauce: zest and juice of 1 lime • 4 spring onions, roughly chopped
• thumb-sized piece of
ginger, peeled and roughly chopped • small bunch of coriander • 1 tsp maple syrup • 1 tbsp soya sauce
1 tbsp rapeseed oil
METHOD
1 | Bring a large pot of salted water to the boil. Meanwhile, make the sauce: add the lime zest and juice, spring onions, ginger, coriander (stalks and all), maple syrup, 1 tbsp soya sauce and the oil to a blender and blitz to a thin, bright-green paste with a bit of texture.
2 | Cook the soba noodles according to the packet instructions. Meanwhile, fill and boil the kettle. Once the noodles are cooked, drain, then quickly rinse them with boiling water to stop them sticking.
3 | Off the heat, put the noodles back in the pan they were cooked in, add the lime and ginger sauce, and toss to coat. 4| Drain the tofu, pat it dry, and cut it into matchsticks or 1cm cubes. Heat the oil in a large frying pan, add the tofu and the broccoli along with a pinch or two of salt and the mixed seeds, and fry over a high heat for a few mins, until the tofu is browned on one side. Add a tiny splash more oil, if needed, to prevent sticking. Toss gently once or twice, then continue cooking until the tofu is firm and golden – about 5 to 6 mins. Add soya sauce, take the pan off the heat and toss again.
5 | Pile the noodles into two bowls and top with the tofu, broccoli, seeds, radish, chives and pickled ginger, if using. These bowls are also great served cold from the fridge the next day.