Although soba is mentioned in the name of this dish it is usually made with egg noddles but you could use buckwheat noodles if you wish. The recipe ususally uses a Japanese style sauce which can be quite expensive so I have substituted it for a brown sauce of you choice. Try either HP brown sauce, vegetarian worcester sauce or Hendersons relish.
125g egg noodles
little vegetable oil for frying
1 small onion
1 small carrot
12 mangetout or snow peas
1 small red pepper
8 asparagus tips
1 pak choi
3 to 4 tbsp brown sauce
nori seaweed, sesame seeds and pickled ginger for garnishing. (optional)
First of all cook your noodles in plenty of boiling water for 3 to 4 minutes and then cool under cold running water. Drain.
Heat a little oil in a frying pan or wok and start to stir fry the sliced onion, thinly sliced carrot, babycorn, thinly sliced pepper and asparagus tips. Do this for five minutes until the vegetables have started to brown and are slightly softened.
Add the pak choi leaves and continue to stir fry for 1 more minute.
Add the water and the noodles and allow the steam from the pan to warm the noodles through. Add the brown sauce, mix everything together thoroughly, and serve immediately. Garnish with nori seaweed, pickled ginger and sesame seeds if you have them.
Serves 4, vegan