Buckwheat noodles with mushrooms, soy beans and sesame
225grambuckwheat noodlessoba noodles
400gramsof soy beansfrom their shells, out of the freezer
few hands of bean sprouts
4spring onionsfinely cut
half a shallot
half a garlic clove
Ingredients for the sauce
half a shallotfinely cut
half a garlic clovefinely diced
3tbspof olive oil
1tbspof soy sauce
2tbspof lime juice
1/2tbspof rice vinegar
roasted sesame seeds
koriander to tastecilantro
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!