Before we make another dive towards Indian cuisine, I have something very special for you today. Marinated soba noodles with stewed pak choi. The dish is served cold and is therefore ideal as a light meal on warm days or a simple lunch in the office. The dish is not only gluten free thanks to the Soba noodles (Japanese buckwheat noodles), but also free of animal products.
Marinated soba noodles with stewed pak choi
Soba noodles are Japanese buckwheat noodles. Not only are they gluten-free, they are also a great alternative to traditional wheat-based noodles. Classically, you can enjoy this noodle either cold with a sauce or in warm broth. Here I decided for the cold version. I came up with the idea for that while I leafed through the Food & Travel magazine for the tenth time. In it I found a delicious recipe with marinated soba noodles and a papaya salad. I had already boiled it, although I was missing half of the ingredients. Since I had even less in the fridge, but still a bag full of sprouts and a beautiful Pak Choi, I decided to completely overturn the recipe. The magazine ended up in a corner of the kitchen again and I went to cook soba noodles.
At the marinade, I opted for a base of coconut milk , Lime juice, some sugar and soy sauce , Add to that a mountain of freshly chopped herbs (coriander and basil).
The cooked drained soba noodles may now be drawn for a few minutes in the prepared marinade. Meanwhile, the Pak Choi is washed and cut into thin strips. The green part is later added to the noodles, the thick whitish part is fried together with the mung bean sprouts in the pan and then quenched with spicy soy sauce.
That’s it for today again! Next time, fried rice noodles or sponge cake muffins? Hmmm …
- 100 g soba noodles (Japanese buckwheat noodles)
- 2 stalks of coriander (about 2 tablespoons chopped)
- 2 stems of basil
- 3 tablespoons coconut milk
- Juice ½ lime
- 1 tablespoon soy sauce
- 1 teaspoon of raw cane sugar
- 100 g Pak Choi
- 50 g of mung bean sprouts
- 1 tablespoon soy sauce
- 1 clove of garlic
- 5 g of ginger
- 1 teaspoon coconut oil or oil of your choice
- Sriracha sauce or similar (optional)
- a few coriander leaves
- 1 red chilli or hot peppers
- Cook soba noodles according to the package instructions, rinse with cold water and drain.
- Wash coriander and basil well, pat dry and cut into thin strips.
- Wash Pak Choi and cut into thin strips. Deploy the green and white part separately.
- Wash mung bean sprouts well and drain.
- Peel garlic and ginger and finely grate / dice / squeeze. Mix with 1 tbsp soy sauce. Deploy for the braised Pak Choi.
- In a bowl of coconut milk, 1 tablespoon soy sauce, juice ½ lime, raw cane sugar and stir the herbs well. Then add the pasta and mix well with your hands. Let stand for at least 10 minutes, better 30 minutes.
- Heat a small pan over medium heat, add some coconut oil and then add the white portion of pak choi and the sprouts. Stir briefly, then add the soy sauce seasoned with ginger and garlic. Switch off the stove, pull the pan aside and let it all go for a short while.
- Mix the green part of the Pak Choi with the soba noodles and arrange them on a plate.
- Put the stewed vegetables over it.
- Garnish with chopped cilantro, some Srirache sauce and chili cut into thin strips.