COLD SOBA NOODLES WITH NATTO

0 Comment

2015-01-09 18:43:34

Serves 2

lazy cooking for macrobiotics, vegetarians

Write a review

Save Recipe

Ingredients

1 pack of Organic Soba noodles from Spiral Foods
pickled daikon (japanese white radish, in Asian supermarkets) - sliced
fresh julienne carrot
pack of shitake mushrooms ( depending on size, cut them to half or leave it whole)
pack of Oyster mushrooms (smaller ones, separate them bit)
tamari soy sauce
soba sauce (Asian supermarket)
2 packs of NATTO
pinch of dry chilli flakes
olive oil
roasted white sesame seeds
any crushed dry sea vegetable
peper

Instructions

This is lazy cooking, because we are using bought ingredients and combining them together to create nourish, tasty dish.
Cook your noodles as it says on the pack. It is 3 portions in one pack of noodles, use just 2 if you preparing dish for 2 plp. (it will be enough)
In meantime fry you mushrooms. Heat up your frying pan, sprinkle with bit of olive oil, add chilli, mushrooms, finely chopped spring onion at the end and bit of tamari.
Ready to serve.
Pour soba sauce to small bowl, sprinkle with chopped onion and roasted sesame seeds.
on large deep plate/bowl, place soba noodles, natto, carrot, mushrooms, daikon, spring onion, sea vegetable, and sprinkle little bit more of sesame seeds.
When you ready to eat, pour soba sauce over it and use a chopstick 🙂
Enjoy

Notes

I love to add wasabi to my sauce for extra punch.

Way2Live - Everything Your Body Needs http://way2live.com.au/

Definitioner

mushrooms (ENOKI)

Long and thin, enoki mushrooms grow on tree trunks, roots, and branches in Japan. Enoki mushrooms are commonly found in such Japanese dishes as sukiyaki and nabemono. Grown and packaged in clusters, enoki mushrooms have a refrigerator shelf life of one week.

ORGANIC

Our definition of organic food is food which is produced using environmentally and animal friendly farming methods on organic farms. These methods are legally defined and any food sold as 'organic' must be strictly regulated. Grown without the use of pesticides, fungicides or inorganic fertilisers. Made without the use of preservatives.

vegetable (FENNEL)

Fennel is unique in that is can be classified as a vegetable, herb and spice. It has a taste similar to liquorice and aniseed and belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander. Fennel bulbs are a source of fibre, vitamin C and folate. The seeds are sources of fibre, potassium, calcium and iron.

sea vegetable (ARAME)

a mild - tasting sea vegetable that is similar to hijiki. Arame is a brown algae that grows in deep waters. Rich in iron, calcium and other minerals. Arame is often cooked with sweet root vegetables and served as a side dish.

Small (GRAINS)

Grains are the edible fruit seeds of cereal grasses. Natural nutrients are extracted from grains, depleting our supply and upsetting the natural fundamental balance in your diet, depriving us of rich source of vitamins and minerals. There are several types of grains and many deliciouce ways to prepare them as the main course of your meal.

WASABI

Wasabi (sawa-wasabi) is originated in Japan, and traditionally it has been used as a natural herb. Now, wasabi is one of a primary condiments for Japanese dishes, especially for soba noodle, sashimi and of course for sushi. Usually, rhizome of wasabi is grated and used as condiment. Freshly grated wasabi is bright green color, and characterized as sticky texture with fresh scent and hot flavor. Horseradish and Wasabi looks totally different plants, but the chemical components of pungent flavor are exactly the same.

NATTO

Natto is another soybean - ferment product high in protein, calcium and iron, which aids the digestion of food in the intestine. For centuries, natto has been made using a specialized fermentation process by adding beneficial bacteria, Bacillus natto to soybeans. Fermentation enhances the nutrition of soybeans and develops a unique flavor and texture. Its physical texture is sticky and is a natural result of the fermentation process. Natto can be serve on buckwheat noodles or with tamari sauce over in bowl of rice. It is sold in small frozen packets.

ORGANIC SOBA

Organic Soba Noodles are a thin, light brown coloured noodle made from buckwheat and wheat flour. Buckwheat is rich in protein and minerals. Buckwheat contains as much vitamin B1 as brown rice and nearly twice the levels of B1 found in wheat. Soba is the Japanese name for buckwheat, a small pyramid shaped seed. Because buckwheat is a hardy plant that flourishes in poor soil and cold climates, it is grown in many different areas of the world. Buckwheat was grown in Japan for the first time about 1,500 years ago. With the development of milling techniques it is now manufactured as a noodle.

punch (YUZU PONZU)

Our Yuzu Ponzu is a tasty tangy seasoning that combines shoyu, rice vinegar and mirin (rice cooking wine) with the citrus juices of the sudachi and yuzu fruits. Used as a dressing or dipping sauce it contains no oil and has a low calorie count. Made from the highest quality ingredients, it uses an abundance of yuzu and sudachi citrus fruits that are cultivated with neither agricultural chemicals nor chemical fertilizers. Juiced by hand, they contain activated vitamin C and citric acid. The Shoyu used is made from long-brewed whole soybeans and the vinegar is genuine rice vinegar made from rice and Koji. The mirin used is made from glutinous rice and Koji and distilled spirits by a natural, traditional manufacturing process. The broth is made from the highest quality kombu and shiitake mushroom. Neither artificial additives nor chemical seasonings are included in Ponzu. Add a few drops of our Ponzu into drinks or dishes to quickly recover from the weariness of the summer heat. Ponzu is often used for salad dressings, tempura broth or as a dipping sauce for fish or steamed vegetables.

DAIKON

* A mild - flavoured crunchy big white radish, originali from China. Unlike other radishes, it is good cooked as it is raw. * Nutrition Information - Daikon is very low in calories. 85g serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. * Select those that feel heavy and have lustrous skin and fresh leaves.

TAMARI

- Tamari (Wheat Free) is a traditional whole food made from the liquid that exudes from soybean miso when it ferments. Tamari has a stronger taste and aroma as well as a thick rich texture. It is mainly produced in Aichi Prefecture, central western Japan. - Miso was made, and the liquid that floated to the top of the miso was tamari, that was what was tamari. It was aged. It was fermented in a good way with bacteria and enzymes and no wheat was ever added to this there was no such thing as wheat in Asia. And today tamari is made on its own and fermented on its own. HEALTH AND WELL-BEING: Scientists have given particular attention to the high concentration of "brown pigment" in tamari because of its strong anti-oxidant and anti-cancer properties. Tamari is said to aid in the digestion of grains and vegetables while being rich in several minerals. COOKING WITH TAMARI: Use as a dipping sauce for sushi and sashimi, teriyaki or as a seasoning for crackers or steamed dishes, salad dressings, soups tasting,…..

small (MILLET)

It is nearly 15% protein, and is rich in fibre, B- complex vitamins such as (niacin, thiamine, and riboflavin), the essential amino acid methionine, lecithin, and contains some vitamin E. Millet is also high in minerals such as iron, magnesium, phosphorus, potassium and it’s gluten free, which is great choice for those who are gluten intolerant. It is also rich in phytochemicals, including phytic acid which lowers cholesterol and phytate which is associated with a lower risk of cancer.

"EVERYTHING YOUR BODY NEEDS"

COLD SOBA NOODLES WITH NATTO

Leave a Reply Cancel reply

Recipes

Latest Recipes

Contact Us

Find us on a map

Follow Us on Facebook

Top Rated Products