Soba Noodles with Vegetables in Honey based sauce:

Name: Soba Noodles with Vegetables in Honey based sauce:
Cuisine: Indian
Ingredients: 3 serving bundles Soba noodles; 1 bowl Vegetables of your choice; 1 tablespoon white sesame seeds; 1 tablespoon Corn flour; 3 tablespoons Water; as per taste Salt; 2 tablespoons Oil; For Sauce Mixture:; 2 tablespoons Sriracha sauce; 2 tablespoons Rice/ plain vinegar; 2 tablespoons Light soy sauce; 5-6 tablespoons Honey; 1 1/2 tablespoons (sliced) Garlic; 2 teaspoons (grated) Ginger; 1/2 teaspoon Red chilli flakes

Shrikripa @cook_13882505

First, we will see, what is Soba noodles. Soba noodles are Japanese noodles that are made from buckwheat flour. Buck wheat flour is greyish in colour so the noodles has that dull grey colour and it is gluten free as well. Due to this, noodle is very brittle in nature.
As 100% buckwheat, gluten free noodle tends to break, people do add some wheat flour when preparing their noodles. What I had was 100 % with buckwheat flour and needed extra caution while boiling and cooling.
Honey did help to uplift the taste of soba noodle, which is otherwise very bland in taste.

#healthylunch #goldenapron 25 th recipe Date:23 rd Aug 2019

Shrikripa @cook_13882505

#healthylunch #goldenapron 25 th recipe Date:23 rd Aug 2019

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Ingredients

3 serving bundlesSoba noodles
1 bowlVegetables of your choice
1 tablespoon white sesame seeds
1 tablespoon Corn flour
3 tablespoons Water
as per tasteSalt
2 tablespoons Oil
ForSauce Mixture:
2 tablespoons Sriracha sauce
2 tablespoons Rice/ plain vinegar
2 tablespoons Light soy sauce
5-6 tablespoonsHoney
1 1/2 tablespoons(sliced) Garlic
2 teaspoons (grated) Ginger
1/2 teaspoonRed chilli flakes

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Steps

1

Make sauce mixture by Combining Sriracha, vinegar, soy sauce, honey, red chilli flakes, garlic and ginger in one bowl and keep aside to release it's flavour.
2

Mix corn flour and water and keep aside.Dry roast sesame seeds and reserve this for garnishing.Chop vegetables according to your taste. Here I have used broccoli, beans, carrot, baby corn and zucchini.
3

Boil water with one spoon of salt and oil. Put noodle, cook until al dente (it should cook and texture should be firm)
Drain the water, rinse the noodle in cold tap water.
Collect one small cup of drained water and keep aside for next use.
4

Take one wide kadhai, add oil. When it is hot, add chopped veggies and a little salt and fry for a while.
Add all the sauce mixture, corn flour mixed water and fry vigorously to avoid this to burn.
5

If mixture becomes very thick, add little reserved cooked and drained water of noodles. Check for the salt. If needed add and adjust.
When it starts boiling, add noodles and mix.
Garnish with dry roasted sesame seeds and serve.