Recipe | Green Soba Noodle Salad

It’s been 20 years since Ripe Deli opened it’s doors in Grey Lynn, Auckland. To celebrate, Angie Redfern and her team are back with the fourth cookbook in their series — RIPE: Thought for Food.

More than 100 recipes are split into two sections: for warmer weather and cooler weather. They include hearty meals, salads, sweet treats and more. Try — Indian Omelette Roti; Moroccan Slow Cooked Lamb; Nectarine, Almond & Blackberry Picnic Slice; Green Soba Noodle Salad (recipe below) and Pretty Slaw with Pomegranate & Beetroot. The book also features some key guests who share their sustainability journey stories and eco home tips.

RECIPE — ‘Soba & Green’

— Recipe extracted from RIPE: Thought for Food by Angela Redfern & The Ripe Deli Team.

A bountiful vegan salad loaded with greens, this salad can also be served up warm as a meal.

TIP — For some added protein, fry up some tempeh or tofu with the greens and add it to the salad. If you can’t find matcha soba noodles, you can use any soba noodles.

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SERVES: 8

DF, EF, NF, VEGAN

INGREDIENTS —

SOBA DRESSING

1 tbsp MISO PASTE

3 tbsp TAHINI

3 tbsp RICE BRAN OIL

1 tbsp RICE WINE VINEGAR

1 tbsp MIRIN

1½ tbsp soft BROWN SUGAR

1½ tsp TAMARI SOY SAUCE

¼ cup (60ml) warm WATER

1 tbsp SESAME OIL

SALAD

1 x packet (200 – 300g) MATCHA SOBA NOODLES

TOASTED SESAME OIL, for cooking and drizzling on the noodles

2 tbsp TAMARI SOY SAUCE

2 tbsp SWEET CHILLI SAUCE

3 cm piece (1 tbsp) FRESH GINGER, grated

2 cloves GARLIC, finely chopped

RICE BRAN OIL, for cooking

200g KAILAN or BROCCOLINI, cut into bite sized pieces

3 BABY BOK CHOY, sliced

1 cup EDAMAME BEANS

¼ WOMBOK CABBAGE or SAVOY CABBAGE, sliced

2 SPRING ONIONS

2 cups (80g) BABY SPINACH

2 cups (120g) SILVERBEET, hard stem removed and leaves finely sliced

120g MUNG BEANS

½ cup (20g) FRESH CORIANDER, roughly chopped

3 tbsp PICKLED GINGER, sliced

1 tbsp SESAME SEEDS (we used a mix of black and white), toasted for garnish (optional)

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METHOD —

To make the dressing: add all the ingredients to a jar and whisk well using a fork. Seal with a lid and shake vigorously until well combined.

To cook the soba noodles: fill a large pot with hot water, place over a high heat and bring to the boil. Add the noodles and cook for 4 minutes or until just cooked through. Drain and cool in cold water. Place in a large serving bowl and coat with a drizzle of sesame oil.

To prepare the greens: in a small bowl combine the soy sauce, chilli sauce, ginger and garlic.

Using a wok or large frying pan, place over a high heat and add a splash of sesame oil and rice bran oil. Once the pan is smoking hot add the kailan or broccolini and stir-fry for a minute.

Add the bok choy and edamame beans, cooking another 30 seconds. Add the cabbage and the soy mixture and toss all the greens together. Cook for another minute or so until the greens are coated in the soy and just cooked through but still vibrant.

To serve: add the greens to the soba noodles. Mix through the spring onions, baby spinach, silverbeet, mung beans, coriander and half of the pickled ginger. Drizzle generously with the soba dressing and toss to combine then sprinkle with sesame seeds and the remaining pickled ginger. Serve any left over dressing on the side.

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TRY ANOTHER RIPE RECIPE: Pretty Slaw w/ Pomegranate & Beetroot — Recipe by RIPE Deli