My noodle recipe is bursting with the lovely flavours of ginger, miso and rice vinegar. Add plenty of leafy greens and sesame seeds for full nutrition. Substitute soba noodles for rice or wheat noodles and cavelo nero for other greens such as kale and pak choy.
2-3 bundles soba noodles
Bunch cavelo nero leafy greens
2 spring onions finely sliced
2 tblsp rice vinegar
1 tblsp ginger juice
1 tblsp dark miso
2 tblsp water
Shoyu/ tamari to taste
2 tblsps black sesame seeds
Bring a pan of water to the boil with a pinch of sea salt. Slice the greens into long, slim strips and blanch in the boiling water. Remove the greens and now add the soba noodles, and cook according to the packets’ instructions. Drain the noodles and rinse under cold water to prevent sticking.
In a bowl combine the rice vinegar, ginger, miso and water. Toss the noodles with the greens and sauce, adding shoyu or tamari to taste if required. Serve garnished with sesame seeds and spring onion.
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