MATCHA SOBA NOODLES

This Matcha Soba Noodle recipe is going to be your next go-to!

RECIPE; SERVES 2

THE SAUCE

• Handful of coriander
• Handful of mint 
• 1 tbsp tahini 
• 1 small clove of garlic 
• Juice of 1 lime 
• 1 tsp matcha
• 2 tbsp edamame 
• 1/2 avocado 
• Pinch of salt 
• Pepper 
• A couple of splashes of water 

THE NOODLE SLAW 

• 1 tsp toasted sesame seeds 
• 1 1/2 bunches soba noodles 
• 1/2 large carrot, julienned 
• 1/2 courgette, julienned 
• Handful of mint, finely chopped 
• Handful of coriander, finely chopped 
• 1/2 red chilli, chopped 
• 3 tbsp edamame 
• 3 tbsp sesame oil 
• 1 tbsp honey 
• Juice of 1 lime 

THE REST/ TO SERVE 

• Sliced red chillis
• Handful coriander 
• Handful mint 
• Edamame beans 
• Toasted sesame seeds
• Chilli oil

DIRECTIONS:

1. Add all the ingredients for the sauce to a blender and blend until you have a smooth, spreadable paste. Adjust to taste with seasonings. Set aside in the fridge to cool whilst you prep your slaw. 
2. Cook your noodles in well salted water for 2-3 minutes, or until they’ve started to go soft, but still have a bite to them. Drain off completely and rinse well with cold water. Add back to the saucepan with 1 tbsp of sesame oil and set aside whilst you prep your vegetables. 
3. Use a mandolin to julienne 1/2 a carrot, and half a courgette, adding to a mixing bowl. 
4. Finely chop your red chilli, mint and coriander for the slaw, then add to your carrot and courgette with the noodles, edamame and sesame seeds. 
5. Drizzle over your honey, the juice of half a lime and your sesame oil, then mix everything well with a pinch of salt. 
6. When ready to serve, add 1/2 of your dressing onto each plate, spreading over the base, then add 1/2 of your noodle slaw to the side of each plate. 
7. Top with more herbs, fresh chilli, toasted sesame seeds, more edamame, and your chilli oil.