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Japanese Noodles and Veggies in a broth

Yields1 Serving

 1 × 400 g (14 oz) packet 100% buckwheat or gluten-free kelp noodles
 4 fresh shiitake mushrooms, sliced
 113 g (4 oz/1 cup) bean sprouts, blanched for 1 minute, then drained
 handful julienned green beans
 1 carrot, julienned, blanched for 2 minutes, then drained
 1 cup julienned firm tofu
 2 spring onions, thinly sliced
 2 tbsp wasabi
 4 tbsp tamari
 4 tbsp apple cider vinegar
 2 tbsp mirin
 2 tbsp sake
 50 g (1¾ oz/ cup) sesame seeds, ground
 1 spring onion, thinly sliced
 250 ml (9 fl oz/1 cup) vegetable stock

Cook the noodles according to the packet instructions. Buckwheat noodles are delicate as they don’t contain gluten, so be careful not to overcook them (they will go gluggy and break up). Shake the noodles dry. Kelp noodles need to be soaked in water for only a few minutes, then drained.


For the dressing, combine the tamari, vinegar, mirin, sake, sesame seeds, spring onion and stock in a small saucepan and heat gently. Remove from the heat.


To serve, place the noodles in a large bowl or in individual bowls and arrange the mushrooms, bean sprouts, beans, carrot, spring onion and tofu on top. Transfer the dressing to a small jug or jugs to pour over the veggies when ready to eat. Serve the wasabi in a small dish at the table.