Lime soba rainbow noodles
This lightning-fast stir-fry uses Japanese buckwheat noodles with a rainbow of crunchy veges and a lip-smacking lime-soy sauce.
Leave out the meat (or substitute tofu or mushrooms) and it makes a great vegetarian meal. Throw in whatever veges you have to hand - bean sprouts, green beans, aubergine, sugar snaps. Add beaten egg for extra protein and chilli for those who like heat.
And you could make up a big batch of the sauce and freeze it in single size servings while limes are plentiful.
Lime soba rainbow noodles
INGREDIENTS
1 packet soba noodles (boil for three minutes and rinse in cold water)
300g diced chicken or beef strips (sirloin or rump steak) – tossed with garlic powder, salt and sesame oil
red/purple cabbage (shredded – 2 cups)
1 bunch spring onions (sliced)
1 head broccoli (chopped into small florets then blanch in boiling water for 2 minutes before rinsing under cold water)
4T sesame seeds (white or black or a mixture)
3 carrots, peeled and cut into matchsticks or julienned
1 red capsicum (sliced)
SAUCE
2t cornflour
zest of 2 limes (save the juice to squeeze on at the end)
1/2t garlic powder
4cm piece of ginger, grated
4T rice wine vinegar
1t sesame oil
3t sugar
1/4c soy sauce
DIRECTIONS
Whisk the sauce ingredients in a small bowl or shake them together in a jar.
Season the beef or chicken with 1/2t garlic powder, 1/2t salt and 1t sesame oil.
Heat 2T oil in a wok or large frying pan until it shimmers. Add the beef or chicken, tossing occasionally, until golden brown and just cooked through.
Add the veges and toss for a couple of minutes before adding the noodles, then the sauce, stirring for a minute and mixing through.
Finish with the sesame seeds and a few squeezes of lime juice.
