Soba noodles are made from buckwheat. This is great for lunches so make it in large batches to freeze, great time saver and makes for an easy thoughtless meal pre-prepared!! Use chopsticks to add in an element of fun!
Honey Soy Marinade (click!!)
400g lamb steaks, (I used 200g and 150g tofu, chopped)
extra virgin olive oil
300g soba noodles
2 t freshly minced garlic
2 large handfuls of green beans
4-5 spring onions, ends trimmed and chopped
1 small red capsicum
1 handful fresh coriander (or 1 t dried coriander)
soy sauce
sesame seeds (optional)
Coat the lamb in the marinade if you did not do so the night before. Cover, place in the fridge and leave for at least 20 minutes (1 hour is ideal, overnight works best) Heat a splash of oil on high, when it is very hot cook the lamb for a minute the turn and cook for another minute. Remove from heat and allow it to rest on a plate.
Bring a saucepan to the boil and add the noodles and boil for 3-4 minutes (or as directed on the packet). Drain and rinse in cold water and then coat noodles with a teaspoon of oil to prevent sticking. In the same pan with the lamb heat a little more oil and fry the garlic. Add green beans, capsicum, spring onions for 2 minutes stirring often. Remove from heat and stir in the coriander.
Refresh the noodles buy running them under hot water briefly. Drain and add to the stir-fry, top with the remaining marinade, once heated through top with soy sauce and sprinkle with sesame seeds. Now slice the lamb into strips and place on top of the noodles.
NOTE:
If you have have blood sugar problems use angel hair pasta.
GF - check the noodles!
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