Crunchy stir-fried vegetables mixed with soba noodles with a Chinese-flavoured sauce. A great vegetarian dish served hot or cold.
So I have some news to share with everyone today! I’ve been sitting on it for a while, but it’s coming up fast, so I feel like it’s time to share. I won’t beat around the bush; Iain and I are moving to Australia! When I moved to London three and a half years ago, I didn’t expect to be here this long. A bit of luck with work and a visa extension allowed me to stay for a little bit longer, but as the walrus said, ‘the time has come.’ I’m ready to go home and I’m ready to show Iain my home.
And so we’re off. We leave London in just under a month. But we’re not taking the direct route home…we’re going travelling! We’ll spend nine weeks overlanding from Nairobi to Cape Town, before heading to the Seychelles for a week and we’ll then spend a few nights in Dubai before finally reaching Sydney in mid-October. I’m working hard on getting some recipes prepped before we head off, so I’ll be able to schedule a few posts, but I’m still unsure if I’ll have enough ready to keep up with my current weekly posting. Maybe you’ll have to settle for fortnightly, but I’m sure you’ll forgive me!
While I’m stressing about shipping my life to the other side of the world, you should be making these Soba Noodles with Stir-Fried Vegetables. It is an awesome dish for summer, takes very little time to make and is great served hot or cold. Make it for dinner, and eat the leftovers cold the next day for lunch. Double winning!
Soba noodles are quite easy to mess up. The first time I cooked them, I ended up with a clumped lump of starchy mush. It wasn’t incredible. But I’ve learnt that the best thing for these noodles is cold water. Cold water when they’re cooking and cold water when they’re done. Adding cold water to the boiling noodles makes it harder to over-cook them, and soaking the noodles in cold water once they’re cooked prevents them from cooking further and also removes the starch from the noodles, making it difficult for those slippery suckers to stick together. No worries though, you’ve got this. I have faith in you.
Soba Noodles with Stir-Fried Vegetables
Prep Time: 10 minutes
Cooking Time: 10 minutes
150g soba noodles
1½ tbsp dark soy sauce
1 tbsp Shaoxing rice wine
1 tbsp oyster sauce
½ tbsp sesame oil
½ tbsp Sriracha sauce (optional)
1 tsp cornflour
½ tbsp vegetable oil
1 medium carrot, peeled and sliced into large matchsticks
1 small red capsicum, seeded and sliced into strips
1 small bunch broccolini, stems trimmed
100g sugar snap peas or snow peas
100g baby corn
3 cloves garlic, minced
1 long red chilli, seeded and thinly sliced
3 spring onions, thinly sliced
Sesame seeds, to serve
- Bring a large saucepan of water to boil and add soba noodles. Stir to cover noodles with water, and cook for 5-8 minutes, until just cooked, adding ½ cup cold water to the saucepan after about 3 minutes.
- While noodles are cooking, fill a large bowl with cold water. When noodles are just cooked, remove from heat and drain in a colander or sieve, then immediately add to the bowl of cold water. Gently massage the noodles to separate and remove the starch from them, changing the water in the bowl after it turns cloudy (repeat a few times). When the water remains clear, drain the noodles again and set aside.
- While noodles are cooking, prepare the sauce. In a small bowl, combine soy sauce, Shaoxing rice wine, oyster sauce, sesame oil, Sriracha sauce and cornflour. Mix well and set aside.
- After noodles have cooked, heat vegetable oil in a wok or large frying pan over medium-high heat. Add carrots, capsicum, broccolini, sugar snap peas, baby corn, garlic and ¼ cup water. Stir fry for about 5 minutes, until vegetables are cooked, but still crunchy and water has evaporated. Add chilli, sauce and soba noodles and toss to combine, cooking over low heat for a minute or two. Serve hot or cold topped with spring onions and sesame seeds.