Today I am sharing a recipe by the wonderful Japanese chef, Yuki Gomi. I was hired to photograph some of Yuki’s recipes last year, in partnership with Kai Knives (as seen in the photos) and am pleased to be able to share this delicious recipe for Vegetable Stir-fried Soba Noodles. Whilst photographing, I was dying to eat the food in front of me but thankfully I had the recipe to take home with me. Plus, I made it to one of Yuki’s cookery classes later in the year so I could finally taste her food! Note: Yuki is very accommodating to vegetarian and vegan diets so if you’re looking for a decent Japanese cookery class in London, I thoroughly recommend you check out her classes :-)
Since trying this recipe, mushroom dashi has become one of my favourite things in life. I think I could just drink a cup of the stock on it’s own, quite happily, it’s so flavourful and comforting! Anyway, this dish makes a wholesome and satisfying dinner that every one will enjoy (even the meat-eaters…)
Vegetable Stir-fried Soba noodles (野菜蕎麦炒め)Print
- 400 g dried soba noodles
- 1 red pepper
- 200 g water chestnuts tinned are fine. Rinse and slice into 3mm thick pieces
- 1/4 of a head blanched broccoli
- 50 g blanched green beans cut into thirds
- 2 pieces 2 x 2cms peeled ginger
- 1 leek
- 4-5 dried shitake mushroom for the stock
- Sesame oil
- Vegetable oil for frying
- 60 ml shitake mushroom dashi stock
- 40 ml soy sauce
- 1 tbsp sake
- ½ tbsp mirin
- Sesame seeds
First make the stock. Put the water and dried-shitake mushrooms into a deep pot and soak overnight or if you are short of time, you can add hot water for 10 minutes. Squeeze out the mushrooms and then remove them from the stock. You can use the mushrooms for stir-frying in another dish.
Put on a pot of water to boil and cook the noodles for 4 minutes or follow the instructions on the package. While the soba are cooking, you need to add a cup of boiling water to the pot about 2 or 3 times. This improves the texture of the noodles.
Then drain the noodles and rinse with cold water to stop them cooking further.
For the sauce, put 60 ml of the dashi stock, soy sauce, sake and mirin in a small bowl and mix well.
Use a Santoku knife which is a general-purpose knife. The name of the knife refers to the three (san) cutting methods, slicing, dicing and mincing. Slice the red pepper and leek, cutting both into thin strips. Peel the ginger and slice5) thinly too. Cut the broccoli and green beans to bite size and blanch them. Ideally you will able to use any type of vegetable to add to the recipe.
In a frying pan with a heavy base or a wok over a medium heat, add the oil and then put the ginger and leek first to allow the aroma to release. Then add the red pepper and the rest of the vegetables until they are cooked, stirring occasionally for a couple minutes.
Add the noodles and keep stirring for a minute, pour the sauce over and reduce quickly.
Garnish with sesame seeds and serve.
Can be made gluten-free by using tamari sauce in place of soy sauce and using 100% buckwheat soba noodles.