Chilled Soba Noodles With Lime & Jalapeño Dressing: Rupert Willday, Charlie Bigham’s
- 450g of soba noodles
- 2 tbsp of white sesame seeds
- A drizzle of toasted sesame oil
- 1 bunch spring onions, thinly sliced (including the green part)
- 1 cucumber, very thinly sliced
- 2 fresh jalapeño chillies, thinly sliced
- Bunch of coriander
- Big handful of mint leaves
- Handful of toasted unsalted peanuts
- 1 extra lime cut into quarters, for serving
For the dressing:
- 4 tbsp of light soy sauce, plus more as needed
- 2 tbsp of rice wine vinegar
- 3 tbsp of groundnut oil (or another unflavoured oil)
- Juice of 2 limes
- 1 tbsp of vinegar from a jar of pickled jalapeño chillies
- 1 tsp of palm sugar (or muscovado sugar)
- Bring a large saucepan of salted water to the boil. In a separate frying pan, toast the sesame seeds over a medium heat, until they’re golden brown, then set aside
- Cook the soba noodles in the pan of boiling water until just done, according to packet instructions. Drain the soba and rinse with cool water until cold. Leave to drain for five minutes
- While the noodles drain, make the dressing. Combine the soy sauce, rice vinegar, lime juice, jalapeño vinegar and palm sugar. Whisk in the ground nut oil. Check the seasoning and adjust with a splash more soy or sugar, as you prefer
- Finely chop half of the coriander and half of the mint and place in a bowl. Add in the drained noodles with a little drizzle of toasted sesame oil and toss together
- Pile the noodles evenly into four large bowls. Top with the cucumber, spring onions, sliced jalapeños and remaining herbs
- Drizzle over plenty of dressing and sprinkle on the toasted peanuts and sesame seeds. Serve with the extra lime wedges.
Spicy Glass Noodle Salad: Saiphin Moore, Rosa’s Thai Cafe
- 100g of dried glass noodles
- 8 prawns, shelled and deveined
- 200g of mixed seafood, such as squid, mussels and scallops
- ½ onion, chopped
- 1 Chinese celery stick, chopped
- 1 small lettuce, chopped
For the dressing:
- 1 long red chilli, sliced
- 3 garlic cloves
- 3 tbsp of lime juice
- 2 tbsp of nam pla (Thai fish sauce)
- 1 tsp of chopped red spur chilli
- 2 tsp of brown sugar
- Soak the glass noodles in cold water for 20 minutes. Drain and set aside.
- Bring a pan of water to the boil, then add the prawns and mixed seafood and boil for roughly 3-5 minutes until it is cooked. Drain and set aside.
- Make the dressing. Using a mortar and pestle or a food processor, pound or blitz the sliced long chilli and garlic into a rough paste. Mix in the lime juice, fish sauce, chopped spur
- chilli and brown sugar. Continue pounding or blitzing the mixture until the sugar disintegrates.
- Combine the noodles, seafood and chopped vegetables with the dressing in a deep bowl and mix well. Serve immediately.
Runner Beans, Peas & Prawn ‘Kakiage’ Tempura Udon: Shuko Oda, Koya
For the kakiage:
- 50-60g of runner beans
- 40-50g of fresh peas, podded
- 4 fresh prawns
- 200g of tempura flour
- 350ml of water
- 400ml of vegetable oil (preferably corn or peanut oil)
For the dashi:
- 15g of dried kombu kelp
- 15g of bonito shaves
- 16g of usukuchi soy sauce
- 8g of mirin
- 10g of sugar
- 6g of salt
- Spring onion
- Grated ginger
- For 1 litre of water, soak 15g kombu overnight, take out kombu, bring to boil and add 15g bonito, turn heat off and strain through a sheet of kitchen roll or clean cloth on a colander
- Place mirin in microwave for 1 minute at 600W to skip the alcohol.
- Add sugar to mirin and mix until dissolved.
- Add mirin, usukuchi soy sauce and half the amount of salt into the dashi and bring to boil. Turn off heat and taste to adjust salt to your liking.
- Before frying the tempura, make sure your udon, dashi and garnish is ready. If you’re using dried udon, I recommend cooking them according to the package, then rinsing thoroughly in cold water. Place the cold udon in each of your serving bowls, and prepare a kettle of boiling water. When you’re ready to eat, pour in the boiling water in each bowl and leave them to heat up for 1-2 minutes, then drain, and your noodles are ready for the dashi.
- Heat the oil to reach 160-170°C.
- Top and tail the runner beans, then slice them at a sharp angle to make thin matchsticks. Peel the prawns (take head and tail off), then devein the back of prawn using a small sharp knife. Then cut the prawns into 1cm pieces.
- To make the batter, mix 150g tempura flour with 350ml cold water using a whisk. When you are mixing, start by going around the sides and bottom a couple of times, then rather than ‘whisking’ try to ‘stomp’ into the mixture as we are aiming for lumpy pancake type of batter.
- Place equal amounts of runner beans, peas and prawns in two separate small bowls, and sprinkle tempura flour as you shake them until they are all coated in thin layer of flour.
- Pour in about a couple ladles (80-100ml) of batter into each bowl and give it a quick mix.
- Once the oil has reached 170°C pour half of the bowl into the oil (this recipe makes 4 kakiage tempura so you have 2 per bowl) Remember to gently and gradually pour into the oil, rather than ‘dropping’ them in one go. With a chopstick you can gently shake them once in the oil to loosen some of the lumpy bits too.
- Let one side fry for a minute, then flip to fry the other side for a further minute. Continue to fry all 4 kakiage tempura.
- Place the udon and dashi in two serving bowls, top with 2 kakiage tempura each and garnish of your liking.
Miso Soba Noodles With Shiitake, Sea Salad & Spring Veg: Bob Andrew, Riverford
This is a veg-packed noodle bowl, using umami flavoured miso for a warming and healthy supper. We've advised using 1 litre of water, but you can add a little extra (100ml or so) if you prefer more of a broth, there's plenty of flavour in the miso to carry it.
- 150g of shiitake mushrooms
- 2 eggs
- 250g of asparagus
- 1 pak choi
- 2 large spring onions
- 1 pack of mixed sprouted seeds
- 2 tbsp of brown rice miso
- 200g of soba noodles
- 1 tbsp of tamari
- 1 lime
- 1 pot of dried sea salad
- A few parsley leaves
- Put a large pan of water on to boil for the noodles. Wipe the mushrooms clean with a damp piece of kitchen paper or clean cloth. Chop any larger ones in half.
- Put the eggs in a small pan. Cover with water. Bring the pan up to the boil. Cook for 7 minutes. Drain and leave to cool in a bowl of cold water.
- Prepare the asparagus by washing them and then snapping each spear towards the woody end. Discard the bottom parts where they snap off, as they're the tough bits. Cut the pak choi in half. Trim and slice 2 large or 3 smaller spring onions at an angle. Wash a good handful of the sprouted seeds.
- Cook the noodles in the pan of boiling water, according to the pack instructions. Drain and refresh under cold water to stop them sticking. Put the miso in a large pan. Add 500ml water. Bring up to a simmer.
- Add the mushrooms and simmer for 2 minutes, then scoop them out. Add the asparagus and simmer for 2-3 minutes, until just tender, then scoop them out. Add the pak choi and simmer for about 2 minutes until just tender, then scoop it out.
- Add tamari and lime juice to the miso to taste. Peel the eggs and chop into quarters. Pick a few leaves of parsley. Divide the noodles between 2 serving bowls. Arrange the mushrooms, asparagus and pak choi over the top.
- Pour over the warm miso (it will reheat the noodles and veg). Top with the sprouted seeds, peeled eggs, sea salad and parsley.
Chicken Ramen: Justine Murphy, Mymuybueno
This is also amazing with salmon, beef, duck breast or even just vegetables. The broth is full of flavour and after a long day this really hits the spot.
- 4 skinless chicken breasts
- Pinch of flaked sea salt
- Grind of black pepper
- 1 tbsp of sunflower oil
- 1 tsp of sesame oil
- 3 tsp of garlic, peeled and grated
- 2 tsp of fresh ginger, peeled and grated
- 3 tbsp of soy sauce
- 1 tbsp of maple syrup
- 1.2 litres of vegetable or chicken stock
- 200g of shiitake mushrooms, thinly sliced
- 4 packs of dried ramen noodles
- 100g of pak choi, sliced in half lengthways
- 2 soft-boiled eggs
- Handful of fresh coriander
- Pinch of togarashi
- 1 lime, cut into wedges
- Preheat the oven to 180°C and season the chicken generously with salt and pepper.
- Add the sunflower oil to a frying pan on a medium heat, then lay the chicken breasts into the pan. Cook for 5 minutes until the chicken is golden brown. Turn the breasts over and cook for another 5 minutes until golden on both sides.
- Transfer the chicken breasts to a baking tray and roast them in the preheated oven for 15 minutes, until cooked through. Remove the chicken from the oven, transfer to a plate and cover loosely with foil until ready to serve.
- Next, make the ramen broth. Heat the sesame oil in a large pot over a medium heat, until simmering. Add the garlic and ginger, cook for a few minutes until softened, then add the soy sauce and maple syrup. Stir to combine then cook for another minute. Add the stock, cover the pan, and bring to the boil.
- Remove the lid, turn the heat down, simmer the broth uncovered for 10 minutes, then add the mushrooms. Simmer gently for a further 10 minutes to allow all the flavours to develop.
- Add extra salt to taste then add the ramen noodles and pak choi to the broth and cook for 2 to 3 minutes. Once they are ready, use tongs to divide the noodles and vegetables between bowls. Top with your sliced chicken breast (no end bits) and ladle over the broth.
- Add half a soft-boiled egg to each bowl along with some fresh coriander, togarashi and a lime wedge to serve.
Pumpkin & Coconut Noodles With, Cucumber, Lemon And Peanuts: Henry Russell, Belazu
- 500g of pumpkin or butternut squash
- 1 tbsp of early harvest olive oil
- Salt and freshly ground black pepper
- 400ml tin of coconut milk
- 2 ½ tbsp of ripe spice
- 1 lemon, juiced
- 300g of ready-to-eat thick udon noodles
- 40g of roasted peanuts
- 1/3 cucumber, sliced thinly, then cut into strips
- 2 spring onions, outer layer removed then thinly sliced into rounds
- Heat an oven to 180°C. Use a peeler the remove the skin from the pumpkin then cut in half and scoop out the seeds. Cut into rough 3 cm chunks, then mix in a bowl with the olive oil and a good few pinches of salt and pepper. Spread on a baking tray and roast for 15 minutes, by which time they should be soft and coloured, then remove.
- Fill a medium pan half full of water and bring to the boil. In another medium pan, mix the coconut milk with the ripe spice and bring to simmer, stirring to incorporate, then season with salt, pepper and then lemon juice. Add the pumpkin and allow to reduce a little but not get too thick. Drop the noodles into the boiling water, cook for 1 minute then drain. Shake off any excess then add to the pan with the coconut, then use a spoon or tongs to coat the noodles.
- Divide between 2 bowls then top with the cucumber, peanuts and spring onions.
Tofu & Tahini Stir-Fry: Maryanne Hall, Viva!'s Vegan Recipe Club
- 1 packet of your favourite stir fry mix or 3 handfuls of stir-fried veg (such as broccoli, baby corn, carrot battons, pak choi, edamame beans)
- 150g of straight-to-wok noodles or dry noodle nests
For the tofu:
- 280g of firm tofu, cubed
- Sesame oil for frying (but any is oil fine)
- 1 tbsp of soy sauce
- 1 tbsp of nutritional yeast
For the sauce:
- 60g of cup tahini
- 2 tbsp of syrup
- 1 tbsp of soy sauce
- 1 tbsp of rice vinegar (use cider vinegar as an alternative)
- 1 tbsp of lime juice
- 1-2 tbsp of sriracha
- 3-5 tbsp of water
- Fry the tofu in sesame oil until golden, stirring occasionally. Add the soy sauce and nutritional yeast, stir through and fry for a further 1-2 minutes. Set aside.
- Fry the vegetables on a medium-high heat for a few minutes.
- Add the noodles and stir through, then add the tofu and stir through.
- In a small saucepan, heat all of the sauce ingredients on a medium heat.
- Pour over the noodles, veg and tofu and decorate with toasted cashews, fresh chillies, seeds, fresh coriander and anything else you fancy.
Crab Noodle Salad With Black Sesame Seed Dressing: Seafish
- 200g of cooked white crab meat
- 125g of thin rice noodles
- 20g of coriander, finely chopped
- 10g of mint, finely chopped
- Juice of ½ lemon, plus wedges to serve
For the dressing:
- 2 tbsp of reduced-salt soy sauce
- 1 tbsp of sesame oil
- 1 tsp of black sesame seeds
- 1 tsp of sesame seeds
- 1 tsp of clear honey
- 1 garlic clove, crushed
- Place the noodles in a bowl, cover with boiling water, and set aside for 4-5 minutes. Rinse with cold water and drain thoroughly then return to the bowl.
- Add the fresh crab meat to the bowl, together with the coriander, mint and lemon juice.
- Mix all of the dressing ingredients together, and pour over the salad.
- Toss gently, and serve with extra lemon wedges to squeeze over.
Easy Rice Wrapper Spring Rolls: Emily Leary, AO Life
- 8 spring roll rice wrappers
- 1 pack of rice noodles, soaked and drained
- 1 red pepper, sliced into thin lengths
- 1 handful of bean sprouts, well rinsed
- 1 small handful cooked chicken, finely chopped
- 1 small handful marinated tofu, finely chopped
- 2 tsp sesame oil (plus some for greasing)
- 1 tbsp dark soy sauce
- ½ inch fresh ginger, minced
- 1 clove garlic, minced
- 1 tbsp sesame seeds
- Soak a single rice wrapper in warm water for just a few seconds, then lay onto a lightly oiled board. Start with a bunch of noodles, placed in a 3-inch length along the centre of the wrapper.
- Next, add with your veggies, placing them lengthways along the noodles.
- Now sprinkle on your chicken and/or tofu. Mix the oil, soy sauce, ginger and garlic in a small bowl to create your sauce. Spoon a little over your spring rolls contents – as much or as little as you like.
- Carefully fold the sides of the wrapper inwards – it will be flimsy!
- Next, fold the bottom edge of the wrapper upwards. Now roll upwards, tucking in your filling as you go and finishing with the seam underneath.
- Repeat for the rest of your rice wrappers – everyone can choose their own filling combination.
- Lay your spring rolls on an oiled baking tray. Brush lightly with oil. Sprinkle with sesame seeds.
- Place in the oven and bake for 20-30 minutes, or until gently golden and piping hot all the way through.
- Serve with plum, sweet chilli or barbecue sauce.
Wagyu Ramen: Adam Handling, The Frog
- 1 shallot, thinly sliced
- 5 garlic cloves, sliced
- 50ml of vegetable oil
- 500ml of chicken stock
- 2 tbsp of spice mix (garlic powder, chilli powder, chilli flakes)
- 1 tbsp of beef fat
- 2 tbsp of soy sauce
- 1 tbsp of fish sauce
- 2 bags of instant noodles
- 1 beef fillet, oyster cut
- 4 limes
- 6 spring onions, chopped
- 1 bunch of coriander
- Extra virgin olive oil, to taste
- Heat the vegetable oil in a saucepan. Add the garlic and shallots and fry them for 5 minutes, on a low heat. The aim is to crisp them up, whilst removing all the moisture. Add some olive oil, stir regularly to cook them evenly.
- Pour the stock into a separate saucepan. Add the spice mix, beef fat, soy and fish sauces and bring to the boil. Add the noodles and cook, for a few minutes. Stir regularly. Take the pan off the heat. Slice the fillet into chunks and add it to the noodles. The residual heat of the noodles will cook the meat.
- Add the lime juice, followed by the crispy shallots and garlic.
- Serve hot and top with spring onions and fresh coriander.
Soba Noodles: Alex Head, Social Pantry
This Soba noodle recipe is the perfect mid-week supper when you want to eat something filling and satisfying. It packs a punch on the flavour too.
- 200g of soba noodles
- 2 litres of dashi or vegetable stock
- 1 handful of dried shiitake mushrooms
- 100g of fresh shiitake mushrooms
- 100g of pickled red cabbage
- Handful crispy shallots
- 1 tbsp of toasted mixed sesame seeds
- 1 tin of bamboo shoots
- 2 spring onions
- 1 green chilli
- 4 free-range eggs
- Small handful pickled ginger
- Drizzle of sesame oil
For the dashi sauce:
- 2 litres of dashi or vegetable stock
- 2 tbsp of miso paste
- 50ml of gluten-free soy sauce
- 5 garlic cloves (two thinly sliced and fried in a little oil)
- 1 tbsp of sriracha
- 3 tbsp of chickpea flour
- 1 ½ tbsp of tahini
- 1 tbsp of tamarind
- 1 tbsp of toasted sesame seed oil
- ½ tbsp of grated ginger
- To beetroot-dye the eggs, cook the eggs so that they’re only soft boiled and once cool, peel and leave to soak, covered in the beetroot juice for an hour.
- Pour the dashi or vegetable stock into a large pan. Bring to the boil over a medium-high heat.
- Add the dried shiitake to the stock with a pinch of salt. Lower the heat and let the stock simmer until you are ready to assemble.
- Transfer 200ml of dashi or stock, without any mushrooms, to a small saucepan. Bring to the boil then reduce to a simmer. Add the other sauce ingredients then blend in a food processor until smooth. Let it simmer over a low heat until ready to serve.
- Meanwhile prepare the add-ins and toppings and cook the noodles according to the packet instructions.
- Rinse the noodles in cold water and set aside.
- Fry off the fresh shitake mushrooms in a little oil on a high heat and season.
- To assemble pour the remaining litre of hot dashi or vegetable stock into serving bowls. Stir the tare into the stock. Divide the drained noodles, add-ins and toppings between the bowls. Customise your heat and strength of flavour to taste.
Easy Veggie Noodle Jars: Munchy Seeds
- Finely sliced ginger
- Cooked noodles
- Vegetables of your choice
- Mixed herbs
- Munchy Seeds Mega Omega mix
For the spicy tomato paste:
- 1 tbsp of tomato paste
- ½ tsp of chipotle paste
- 1 tbsp of soy sauce
- ½ crumbled stock cube
- 1 tbsp of water
- First mix the paste until smooth.
- Into a mason jar, layer the spicy tomato paste. Top with noodles, veggies and seeds of your choice.
- When you are ready to eat it, just top the jar with boiling water, pop a lid on, give it a good shake and let it stand for a couple of minutes before eating.