Drunken Soba

There is a saying in Italy ‘A Tavola nons’inveccia’ At the table nobody grows old. When the food, company and air is replete with love and joy, time is endless. A time to recalibrate what is important in life… and what is not.

Food for thought next time you feel yourself submerged by the burden of Imposter Syndrome.

This is not a traditional dish, more inspired by the flavours and textures I personally love.

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drunken noodles, drunken soba, soba noodles, quick noodles, easy noodles, noodle bowl

Yield: 2

Author: Suze Morrison

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Drunken Soba

Prep time: 20 MinCook time: 22 MinTotal time: 42 Min

There is a saying in Italy ‘A Tavola nons’Inveccia’ At the table nobody grows old. When the food, company and air is replete with love and joy, time is endless. A time to recalibrate what is important in life… and what is not.

Ingredients

• 250g Soba Noodles
• 4 Cloves Garlic, minced
• 1 Thumb Ginger, grated
• 2 Bird’s Eye Chillies, finely chopped
• 2tsp Rapeseed Oil
• 100g Cashew Nuts, toasted
• 100g Baby Corn
• ½ Red Pepper, sliced
• 3 Spring Onions, sliced
• 4tbsp Hoisin Sauce
• 2 tbsp Light Soy Sauce
• 2tbsp Dark Soy Sauce
• 1 tbsp Shaoxing Rice Wine
• 2 tsp Sesame Oil
• Handful Thai basil, torn
• 1 Lime, wedges to serve

Instructions

1. Cook the Soba according to the pack instructions, drain and set aside.
2. In a small bowl, mix the hoisin, both soy’s, the rice wine, and the sesame oil.
3. Heat the rapeseed oil in a wok until smoking, add the garlic, ginger and chillies and cook until fragrant but not burnt. Add the Baby Corn, Red Pepper Spring Onions and cashews and cook a few seconds more.
4. Add the sauce mixture and the cooked soba and toss together until warmed through.
5. Mix through the basil and serve on two plates with the lime wedges to drizzle.

https://gourmetglow.co.uk/recipes/drunken-soba