Versatile sesame soba noodles for vegetarians and meat-eaters

Today I’m focusing on sharing a versatile dinner that feeds both vegetarians and meat-eaters.

These versatile sesame soba noodles for vegetarians and meat-eaters are a delicious and zingy Warm Asian soba noodle dish that is perfect for both the colder and warmer months.

In my own family, some of us are meat-eaters, and some of us are vegetarian. I know of many similar families, so this week’s recipe is for you. I hope you love it.

Two delicious Asian inspired dishes that are ready in under 30 minutes. They make for a healthy lunch on the run or at the desk. You can serve it warm or at room temperature.

This recipe is an updated and more versatile version of my older recipe, ‘Soba Noodle Salad’, from my first cookbook.

This new riff is precisely what I had hoped for. This recipe features tender soba noodles mixed with a flavour-packed Asian style dressing and lots of raw vegetables. Finishing with Nigella seeds and crispy shallots, to pull it all together.

Marinated tofu is the starring protein for the veggie version whilst tender strips of marinated chicken are for the meat-eaters in the group. One versatile dressing and one base recipe to create one delicious dinner that feeds both vegetarians and meat-eaters.

I hope you enjoy this very much.

Love & care.

Nellie

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Versatile sesame soba noodles for vegetarians and meat-eaters

Serves 4-6

For the sesame dressing

Grated zest of 1 lemon
Juice of 1 lemon
1 x 2 -inch piece of fresh ginger, peeled and finely grated
1-2 tablespoons (20-40 ml) honey or maple syrup
½ teaspoon dried chilli flakes (I love using Aleppo chilli flakes)
1/2 cup (125 ml) rice vinegar
1/2 cup (125 ml) soy sauce or tamari
2-3 tablespoons (40-60 ml) extra virgin olive oil
A drizzle of sesame oil (be careful not to overdo it)

270g dried Soba noodles (3 stacks of soba noodles) – Even though soba noodles are genuinely gluten-free, always check the ingredients list! There can be some variation between brands, and you also want to make sure they weren’t processed in a facility that processes wheat.
240g extra firm tofu bean curd
2 boneless and skinless chicken breasts
Olive oil or rice bran oil for cooking
1/4 cup chopped fresh coriander
1 zucchini, grated or spiralised
2 carrots, grated or spiralised
2 cups of shredded wombok (Chinese cabbage) or finely sliced or shredded green cabbage
4 tablespoons nigella seeds or toasted sesame seeds
2 tablespoons of crispy shallots
1 small handful of coriander leaves to garnish

Make the dressing by whisking together all of the sesame dressing ingredients in a medium-sized bowl.

Drain the tofu, pat it dry, and cut it into cubes. Use one-third of the sesame dressing to marinate the tofu. Allow to marinate for 20 minutes or overnight in the fridge.

Cut the chicken breasts into thin strips. Use one-third of the sesame dressing to marinate the tofu. Allow to marinate for 20 minutes or overnight in the fridge.

Cook the soba in plenty of rapidly boiling salted water until tender, then drain and rinse under cold running water. If they stick a little when it is time to combine the salad, the noodles can be refreshed again under warm water & drain.

Heat a medium-sized pan and add a little olive oil or rice bran oil (20-30 ml should do it). Cook the tofu with half of the marinade over medium-high heat for a few minutes until the pieces are browned on one side. Toss gently once or twice and then continue cooking for another minute and add the remainder of the marinade. Cook for just a little longer until the tofu is firm, golden, but still bouncy to the touch.

Heat a medium-sized pan and add a little olive oil or rice bran oil (20-30 ml should do it). Cook the chicken with half of the marinade over medium-high heat for a few minutes until the pieces are browned on one side. Toss gently once or twice and then continue cooking for another minute and add the remainder of the marinade. Cook for just a little longer until the chicken is golden and cooked through, and starting to caramelise a little.

In a large mixing bowl, combine the cooked soba noodles with the coriander, carrot, zucchini and cabbage. Add the remaining one-third of the sesame dressing/ Toss until well combined. Toss through half of the nigella seeds. Divide the salad between two bowls. Top one bowl with tofu and the other with the chicken. Garnish with the remaining nigella seeds, coriander leaves and top with crispy shallots.
A slight drizzle of extra virgin olive oil and soy sauce may be added if you wish when serving.