Soba noodles are made of buckwheat as
well as regular wheat and have a subtle ‘healthy’ flavour. Most other noodles
could be used here if you prefer. Likewise, the veg can be varied to suit your
taste (and what you have in the fridge!) baby spinach would be lovely.
Remember that the noodles are going to
keep cooking in the broth after you’ve served up so best to slightly undercook
first.
1 1/2 cups vegetable stock
handful soba noodles (approx 50g or 2oz)
3 heads baby bok choy, leaves separated
large pinch chilli flakes, optional
1 – 2 tablespoons soy sauce
Bring stock to the boil in a medium
saucepan. Add noodles and simmer for 2 minutes.
Add bok choy and chilli and 1T soy sauce
and simmer for another minute or until noodles are only just cooked (see note
above).
Remove from the heat. Taste and add
extra soy if needed. Serve hot.
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