Spring soba noodles
Packed with fresh flavours and a punch of protein, this noodle dish is a texture sensation, thanks to the crunch of sesame seeds, silky, smoky tofu, jammy eggs and crisp spring onions – the perfect post-workout meal or alternative to an Asian-inspired, fast-food takeaway.
45 minutes, plus marinating
Serves 4
Nutritional Information
| Calories | 312 |
| Protein | 21.86g |
| Fat | 11g |
| of which saturates | 2g |
| Carbohydrates | 33.5g |
| of which sugars | 14g |
Ingredients
- 4 Enriched eggs
- 300ml soy sauce
- 14g piece ginger, finely grated
- 2 star anise
- 300g soba noodles
- 1 tablespoon sesame oil
- 350g tenderstem broccoli
- 1 tablespoon olive oil
- 2 tablespoons sesame seeds
- 2 garlic cloves, finely grated
- A handful of radishes, finely sliced
- 1 tablespoon rice vinegar
- 225g smoked tofu, sliced
- 4 spring onions, finely sliced
- ½ bunch of coriander, leaves picked
- 2 limes, juice only
Method
- Boil the eggs for 8 minutes, until jammy and soft, then run under cold water and peel. Combine the soy sauce, ginger and star anise in a non-reactive bowl or glass jar. Place a clean plate on top of the bowl and chill for 3-4 hours or overnight.
- Preheat the oven to 200c/180c (fan).
- Boil a pan of salted water and cook the noodles according to pack instructions. Drain and run the noodles under cold water, then toss in the sesame oil.
- Toss the tenderstem in 1 tablespoon olive oil and arrange in a single layer on a large baking tray, before roasting for 10 minutes. Remove from the oven after 10 minutes, scatter with sesame seeds and garlic, then roast for another 5 minutes.
- Remove the tenderstem from the oven and combine the radishes with a pinch of salt, plus the rice vinegar.
- Arrange the noodles in a bowl with a halved egg, the smoked tofu, roasted broccoli, finely sliced spring onions, pickled radishes, coriander leaves and lime wedge.
