Buckwheat noodles by Maura from Yellow Lemon Tree
I’ve been a fan of Maura ever since she started blogging I think. It’s always a little hard to track back on when you actually ‘met’ someone online. Whatever the case, at some point Maura won a workshop with Alex and moi and she is even more fun in real life than you can tell from reading her blog. She didn’t really need the workshop, because she already made beautiful photos on her blog Yellow Lemon Tree. She already passed by in our inspiration on Saturday series before and that is for a reason of course! Since that first time we have met a couple of times and we’ve even been on two trips together. So you see why Maura had to be one of the amazing food bloggers who are writing a guest blog here during my absence!
Quite a while back Simone asked me to write a guest post during the holiday. In the meantime the holiday is really over, but better late than never right?
I have to say that I found it quite hard to find a recipe from my collection to post on Simone’s Kitchen. I’m not sure if it is because Simone is a famous food photographer, but I felt a little bit of pressure. I wanted to come with something fun.
In the end I opted for these buckwheat noodles. The recipe is both delicious if it is Indian summer weather but also good for the start of autumn. Now that the nights are getting colder and darker, I am getting into the “bowl-food” mood. So make these noodles, put on your pj’s and eat them from a bowl on the couch.
- 225 gram buckwheat noodles soba noodles
- 250 gram mushrooms
- 400 grams of soy beans from their shells, out of the freezer
- few hands of bean sprouts
- 4 spring onions finely cut
- half a shallot
- half a garlic clove
- Ingredients for the sauce
- half a shallot finely cut
- half a garlic clove finely diced
- 3 tbsp of olive oil
- 1 tbsp of soy sauce
- 1 tbsp of honey
- 2 tbsp of lime juice
- 1/2 tbsp of rice vinegar
- To serve:
- roasted sesame seeds
- slices of lime
- koriander to taste cilantro
First make the sauce, cause the noodles will be done in no time at all. Cut the shallots and the garlic finely. Half you will use for the dressing, the other half for baking. Add all the ingredients for the sauce into a bowl and mix. Bring to taste with freshly ground pepper and salt.
Bring water to the boil.
Cut the springonions in fine rings and tear the mushrooms into pieces. Heat some oil in a large pan or wok. First bake the shallot and garlic a few minutes. Add the mushrooms and cook until tender. Add the spring onions, bean sprouts and soy beans at the last minute and cook briefly.
In the meantime cook the noodles (those take only a few minutes) and drain.
Add the noodles to the vegetables in the pan and add the dressing. Stir well.
Serve the noodles with the lime slices, cilantro and sprinkle with sesame seeds.
Try half heartedly to eat with chopsticks and than just go for the knife and fork like I do!