I promised more vegetarian friendly dishes, and this one is easy as anything. I never knew green tea noodles existed until a friend cooked dinner for me a couple of months ago. They’re soba noodles, so they’re lighter that your typical egg and wheat noodles, if that’s important to you.
You can add any vegetables you want to this dish, they don’t have to be green, but I found it really comforting having a bowl of beautifully, bright green vegetables all combined together.
The colours are brightest immediately after you finish cooking, but the dish itself will last in the fridge for 3 – 4 days without an issue. It does have a kick, thanks to the sriracha in the sauce, but you can add as much or as little chili sauce as you like to your taste buds.
As I get closer to the end of term, I’ve realised how much food I have in my house that I would like to get rid of prior to going away for the summer holidays. A lot of it is rice and noodles of different varieties, which I can obviously keep in secure containers and leave, but a part of me wants to see what I can come up without spending any money on anything other than vegetables. It could be an interesting experiment.
But, you know me by now. I put up select recipes on here but you know I make a tonne more food for myself that isn’t up here. If it’s something I’ve made before, or something that I think is not exciting/photograph-able for the blog, then I won’t put it up here.
That’s enough of me for today. Here’s the recipe.
150 grams Green Tea soba noodles
1 bunch asparagus, chopped into 3 -5 cm pieces
150 grams snow peas
1 bunch broccolini
3 spring onions, chopped
85 ml olive oil
2 tablespoons sesame oil
85 ml soy sauce
2 tablespoons sriracha (less or more to taste)
3 cm piece of ginger, grated (about 2 – 3 tablespoons)
5 cloves garlic, minced
- Cook noodles according to packet instructions.
- In a small bowl, mix together the olive oil, sesame oil, soy sauce, and sriracha plus ginger and garlic to make the sauce.
- Remove noodles from the boiling water and allow to drain.
- Blanche vegetables in the boiling water for 2 minutes, add the noodles again, then drain.
- Mix noodles and vegetables in a large bowl (or in saucepan) then pour over sauce. Sprinkle over sesame seeds and mix until everything is coated in the sauce and sesame seeds.
- Divide between 4 bowls and enjoy hot.