Buckwheat Noodles with Tenderstem Broccoli and Dipping Sauce
- 100g Tenderstem broccoli cut into 4″ strips
- 200g dried soba noodles
- 4 spring onions finely chopped
- 1 tsp wasabi
- 200ml soba noodle dipping sauce (available in most good Japanese stores)
Bring a medium pan of water to the boil, add the Tenderstem, cook for 1 minute, remove from the heat and cool under cold running water, then leave to drain.
Add the soba noodles to the boiling water and cook for the time stated on the packet. Once cooked, cool the noodles under cold running water then leave to drain.
Wash the spring onion in a sieve to remove the strong taste.
Mix the wasabi with ½ teaspoon of cold water, mix together with dipping sauce and the spring onions.
Arrange on 4 plates, pile the soba noodles, Tenderstem and serve with the dipping sauce.
Recipe courtesy of Tenderstem Broccoli