Vegetarian Soba Noodle Sushi Food

EASY SOBA NOODLES

Steps:

• Bring water to a boil and cook the soba noodles according to the package, (just slightly on the al dente side). Drain in cool water to remove gluten and starchiness. (This helps the texture and prevents the soba noodles from getting gummy and gluey). Set aside.
• Stir together the sauce ingredients: sesame oil, rice vinegar, maple syrup, soy sauce.
• Heat oil over medium-high heat in a wok or skillet. Add napa cabbage, shiitake mushrooms, carrot strips, and a sprinkle of salt. Stir constantly for 2-3 minutes. Stir in garlic and ginger for 1-2 minutes. Add bell pepper and white part of the green onion stir-frying for 2-3 minutes until just tender but still crisp.
• Add the soba noodles and sauce. Toss together 1-2 minutes letting it thoroughly heat through.
• Sprinkle with sesame seeds and green onions. Add black sesame seeds for garnish if desired.

VEGETARIAN SOBA NOODLE SUSHI

Steps:

• If using shiitake mushrooms and wakame, reconstitute it in water and coook it briefly in hot water and drain.
• In mixing bowl, combine soba noodles, soy sauce, wasabi, rice wine vingear, scallions, and ginger.
• Place a sheet of nori, shiny side up on the sushi mat.
• Place thin layer of noodle mixture at the bottom third of the nori.
• Put some peppers and cucumber on top (for me, it was wakame and shiitake).
• Roll tightly.
• Moisten top edge of nori with water to seal sushi roll cut and serve.

VEGGIE YAKI UDON

Steps:

• Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.
• Add the udon noodles along with the ginger and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.