Soba Noodles with Quick Pickled Mushrooms

In Australia, we usually eat our noodles hot, but in Japan, noodles – especially soba noodles – are often consumed cold. They are flavoursome, textural and refreshing, and a great base or carrier for other flavours.

This dish pairs some quick pickled Shimeji mushrooms, carrots, radishes, snow peas and nori seaweed with the noodles. It is an Ottolenghi recipe from Plenty More and is is a great Summer dish.

Yotham says:

Cold noodles are a Japanese art form. On a trip to Tokyo a few years ago I queued with a bunch of suited businessmen to have lunch in one of the city’s most renowned soba noodle restaurants. It was incredibly humbling to watch a bunch of very busy people putting aside time to sit quietly for half an hour and completely immerse themselves in the appreciation of the profound subtlety of the noodles. Enlightenment still escapes me but I’ve had my own little life moments in various London noodles bars in recent months.

I ordered a “Cold Soba Noodle Bowl” in Sydney recently, looking forward to the noodles. Sadly it was 99% shredded raw veggies, and 1% noodles. This dish fixes that ratio with a more balanced serve of noodles with the herbs and vegetables. Delicious!

Similar recipes include Glass Noodles with Spinach, and Glass Noodles with Green Mango Salad.

Browse all of our Soba Noodle dishes and our Shimeji recipes. Our recipes from Plenty More are here. Or explore our recipes for Late Summer.

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Ginger Scallion Noodles

Oh those nights in the various China Towns of the world, eating noodles and congee and salt and pepper tofu, and wonderful silky eggplants. Simple dishes are tasty and elegant, in a way that sometimes we forget. Paring back to basics gives such good dishes.

For this dish you will need a basic Ginger Scallion Sauce (we call them Spring Onions, but it doesn’t sound as good). The sauce is useful in the kitchen and is one of my pastes, purees, powders, stocks and sauces that commonly grace my quiet kitchen bench. It is useful in so many ways – into soups and broths it goes, over rice with some deep fried tofu and shredded vegetables, drizzled onto bok choy with or without noodles, smeared on sandwiches.

Once you have the sauce, all you need for this recipe is some noodles and some veg. That’s it. And variations are endless. Make it as simple or as fussy as you like.

Similar recipes include Sesame-Chilli-Soy Dipping Sauce, Soba Noodles with Quick Pickled Mushrooms, Glass Noodles and Green Mango Salad.

Browse all of our Noodle dishes, our Dipping Sauces and all of our Asian recipes. Or explore our Early Summer dishes.

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Noodles with Spring Onions and Edamame

Do you have those times when Spring Onions (scallions, green onions) pile up in the fridge, forgotten? They are generally used in salads or as a garnish for soups and other dishes but rarely shine as a main ingredient. It is time to change that, and Ottolenghi is just the person to provide some inspiration.

This is one of Ottolenghi’s dishes that is a breeze to make, relatively speaking. In our Plenty More project, we’ve been making some of his more complex, time consuming and multi-pot making recipes, so it is a delight to make a dish that is simpler in preparation.

Yes, it is a dish from Plenty More, and is a simple stir fry of Spring Onions and Edamame, mixed with noodles, topped with coriander leaves and sesame seeds and dressed with Sesame oil, rice vinegar and lime juice. Don’t forget the lime – it is critical to this dish.

This is excellent with Steamed Aubergine.

Similar dishes include Soba Noodles with Quick Pickled Mushrooms, Soba Noodles with Quick Pickled Mushrooms, Ginger Scallion Noodles, Pan Fried Edamame with Chilli, Lime and Salt, Spring Onion Soup, and Glass Noodles and Green Mango Salad.

Browse all of our Noodle recipes and all of our Edamame dishes. Our Ottolenghi dishes are here. Or explore our Late Summer dishes.

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Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles

Oh deep fried tofu! Sssshh, don’t tell tofu-haters how good deep fried tofu is! I think we should keep it to ourselves. Deep frying changes the soft mushy texture of tofu to a crispy outer skin with a pillow soft inner. If you are drooling already, have a look at this deep fried tofu with a peanut sauce. Sensational.

This recipe takes some deep fried tofu and cooks it with sweet potatoes in a coconut green curry broth, and then serves it with noodles and coriander leaves. It is typically S. E. Asian, like the curries of Thailand and Malaysia. I also make it as one of my Miso Soup options, adding a little more broth to the ingredients. Miso Soup with Sweet Potato, Tofu and Noodles.

If you are not familiar with using miso, read about the different types.

Similar recipes include Noodles with Spring Onions and Edamame, Chinese Bean Curd with Mushrooms and Vegetables, Lemak Style Vegetables, and Black Pepper Tofu.

Recipes with Rice Vermicelli Noodles include Green Mango and Vermicelli Salad. Or read about other Asian Noodles.

Browse all of our Tofu recipes and all of our Sweet Potato dishes. Our S. E. Asian dishes are here. Or explore our Late Winter set of recipes.

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Udon and Shimeji Mushrooms with a Miso Mushroom Broth

Shimeji mushrooms are a popular mushroom in Japan with wonderful umami flavour. They grow at the bottom of Japanese oaks and red pines. When raw they have a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushrooms have a pleasant, firm, slightly crunchy texture and a slightly nutty flavour. They love soups, stews and noodle dishes, and can be sauteed and slow roasted.

Similar dishes include Miso-Peanut-Coconut-Chilli-Turmeric Sauce, Miso Slow Braised Cabbage, Quick Pickled Shimeji Mushrooms, Hot and Sour Soup, Slow Cooked Creamy Mushrooms, Mushrooms for Toast, and Caramelised King Oyster Mushrooms.

Browse all of our Mushroom recipes and all of our Noodle dishes. Our Japanese recipes are here. Or take some time to explore our Late Winter dishes.

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Peanut Noodle Salad with Coriander, Mint and Thai Basil

A herby noodle salad with a sauce that combines the creaminess of both peanut butter and coconut milk, bringing an Asian island flavour to this salad. It is fresh and inviting with a touch of heat and it deserves a place at your table.

Are you looking for other Noodle dishes? Try Ginger Scallion Noodles, Soba Noodles with Eggplant and Mango, Broth and Dipping Sauce for Noodles and Tofu, Fox Noodles, and Sesame-Ginger Sauce for Noodles.

Browse all of our Noodle dishes here, and use our basic pasta/noodle recipe to make your own noodles. All of our salads are here. Or explore our Mid Summer dishes.

Continue reading “Peanut Noodle Salad with Coriander, Mint and Thai Basil”

Soba Noodles, Cucumber and Wakame Salad with Sesame Seeds

Ah, the wealth of noodles from all parts of Asia – Korea, Japan, China, South East Asia and India. An infinite number. Our local Asian grocery alone must stock over 100 different noodles. While traditional uses make fabulous dishes, using them in other ways is also delicious. For example, build salads around them.

Today’s salad is takes soba noodles as its basis and adds cooling cucumber, Japanese seaweed, miso and toasted sesame seeds. It’s a beauty!

Are you after other Noodle dishes? Try Soba Noodles with Eggplant and Mango, Peanut Noodle Salad with Coriander and Mint, Broth and Dipping Sauce for Noodles and Tofu, Fox Noodles, and Sesame-Ginger Sauce for Noodles.

You might also like to try Chinese Pickled Cucumbers.

Browse all of our Noodle dishes here, and use our basic Pasta/Noodle recipe to make your own noodles. All of our Salads are here. Or explore our Mid Autumn dishes.

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Salad of Butternut Tataki with Udon Noodles

This is a beautiful use of butternut, where it is prepared tataki. This method is usually reserved for non-veg items, but can be used with vegetables. It is a Japanese method where the vegetable is charred over a hot flame or on a pan, and then marinated in vinegar and ginger. Here the butternut is then combined with noodles and herbs for a delicious dish.

The salad is amazing. The sweet sourness of the dressing, the crunch of the snowpeas and radish, the softness of the noodles, the sweet munchiness of the pumpkin, the heat of the chilli and bite of the radish, the texture of the sesame seeds. Beautiful.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

Thanks to the chargrilling, the butternut squash in this meal of a salad tastes both fresh and smoky at the same time.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Soba Noodles with Eggplant and Mango, Soba Noodle Salad with Cucumber and Sesame Seed, Broth and Dipping Sauce for Japanese Noodles, Chargrilled Butternut with Labneh, and Roast Pumpkin Couscous Salad.

Browse all of our Noodle dishes and all of our Pumpkin recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Persian Noodles with Eggplant, Saffron and Kashk

It is interesting how Italy dominates the pasta world when noodles of all sorts are found all over the world, from Israel through Italy, around the Middle East, through India and Asia and up to Japan. Similarly with pizza, where many countries top their flat leavened and unleavened breads with a whole range of ingredients.

So let’s continue to celebrate noodles world wide with this dish from Iran. It is topped with roasted eggplants that are then cooked with garlic and spices, and a tangy yoghurt and creme fraiche mixture, and a mint oil. Perfectly delicious.

It is an Ottolenghi recipe, from his book  Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area or in our kitchen. For this dish we stuck pretty close to the recipe.

In fact it is Ottolenghi Cook the Booksday on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note again that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Noodles with Spring Onions and Edamame, Soba Noodle Salad with Cucumber and Sesame Seed, Chickpea and Butter Bean Soup with Reshteh Noodles, Glass Noodles with Spinach, and Japanese Noodles in Broth with Tofu.

Browse all of our Noodle recipes, our Pasta dishes, and our Eggplant dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

Continue reading “Persian Noodles with Eggplant, Saffron and Kashk”

Broth and Dipping Sauce for Japanese Noodles and Tofu

We don’t often make bowls of noodles, but really, I don’t know why. This broth (or dipping sauce) is delicious. Topped with fresh greens, mushrooms, spring onions, the noodles are far too good to ignore. Although we used Japanese noodles for today’s dish, we used Chinese Spinach as our greens, along with cute little pieces of yuba (dried beancurd) tied in knots. I know that you will enjoy this dish.

Use this broth or dipping sauce for any noodle dish or tofu dish, or for anything else that you would like to use a broth or dipping sauce with. Kept fairly thick, it makes a great dressing too, for Asian style salads.

Japanese Noodles are served cold in summer and hot otherwise, in a broth or with a dipping sauce. The broth or dipping sauce can be made up to a week before use. We make our own vegetarian dashi (stock) for the sauce with handful of dried mushrooms, some dried seaweed and light miso paste.

Similar recipes include Ginger Scallion Noodles, Miso-Peanut-Coconut-Chilli-Turmeric Sauce, Miso and Tahini Sauce, Spread and Dressing, Soy and Sesame Dipping Sauce, and Sesame Ginger Dipping Sauce.

Are you looking for other Noodle recipes? Have a look at the wealth of noodles available. Try Persian Noodles with Eggplant, Saffron and KashkKitsu Udon.

You might also like our to explore our Dipping Sauces, Noodle recipes and  Japanese dishes. Or check out our collection of Late Spring recipes.

This recipe is from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006. It is a recipe we still use often, when we feel in a noodle mood.

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