A perfect recipe for when the last thing you feel like doing is slaving over a hot oven to cook dinner, or for when you’re just so exhausted after your shift, that you really can’t be bothered to do anything except open the fridge door and slump on the couch.
OK, so it may require a little bit more preparation that just opening the fridge door – but not much I promise!
If you are also worried about being anywhere near an oven in this oppressive heat, don’t stress because the maximum time you have to be slaving over your stove-top is just 3-4 minutes to cook the soba noodles and then you’re done.
- 270g soba noodles
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 inches fresh ginger, grated
- 2 cloves garlic, crushed
- 1/3 cup olive oil
- 2 large carrots, thinly sliced
- 100g snow peas, sliced
- 3 spring onions, green portion finely sliced
- 3 tablespoons toasted sesame seeds
Boil a large saucepan of water. Add the soba noodles and cook 3-4 minutes or until al dente. Drain.
Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in the olive oil. Add the carrots, snow peas, spring onions and soba noodles to the bowl and toss to combine. Top with the toasted sesame seeds. Enjoy!
P.S: You could also add prawns or chicken to the dish for a non-vegetarian version, or just to add a bit more protein.
Note: Recipe inspired and adapted from www.foodnetwork.com