Vegetarian Herby soba noodles with pineapple, a sweet, zingy and spicy dressing and shiitake

4 Oct


Herby soba noodles with pineapple, a sweet, zingy and spicy dressing and shiitake

A few moons ago, when my then fiancé and I moved into our very first property together we had no furniture or household items to make a comfortable or functioning home. We had a one bedroom rented flat in a very lovely area but it was totally bare. It had character though, it was a large Tudor house that had been split into three levels.

Nonetheless we moved in and slept on blankets spread upon the old and cold floorboards of our freshly (magnolia) painted living room. We used the not-so-local launderette, as we had no washing machine and we watched TV on a  15 inch screen that had a dodgy aerial. We were in our early twenties and full of romantic notions about our future, and why not. We dreamed a lot whilst we wrapped ourselves in a cover-less new duvet and gazed over at the cheesy plaque at the doorway which held both of our names in printed unison with their respective meanings. The simple things.

Perhaps the hardest thing for me was not having a cooker or pots and pans during the first weeks. For the first few days we ate a medley of take-away curries, chow mein, chips and pizza…but this grew expensive. Then we made a radical switch to toasted sandwiches, salads and the most sophisticated instant noodles within boxes I could find. Then the microwave arrived and simultaneously I got better at devising recipes that did not need a cooker.

I made various dishes with glass noodles and edamame with spices, I concocted Spiced hummus dishes with toasted and herb pita chips. I made cheesy pesto and used them on microwaved potatoes. I learned to adapt, but creatively. Perhaps one of my favourite recipes that arose from those days is the one I share with you today. It’s a proper sensory popping experience and I love that. Of course now I can eat it warm of cold and I’ve added cooked mushrooms to give the dish depth. You can serve this as a light meal, a starter, a side…what else? Shall I attempt a master chef type description of it?

A first you get the zing from the rice wine vinegar and the sharpness from the lime. Then comes in the sweetness from the palm sugar and the gentle heat from the chilli and it’s wonderful. You’ve got juicy and sweet pineapples that can add a touch of sourness, you’ve got silky soba noodles and you’ve got smooth and juicy shiitake. Lots of herbs bring it together with some light yet punchy aroma.

How did i do? Oh let’s just eat.

Serves 4-6

100ml rice wine vinegar
5tbsp palm sugar
1 tsp salt
1 red chilli, finely chopped
1 tbsp sesame oil
1 lime zest and juice
250g soba noodles
150g shiitake mushrooms, sliced
400g ripe pineapple cut into bite sized pieces
30g basil, finely chopped
40g coriander, finely chopped
2 cloves of garlic, minced

Method

1. Start by making the dressing. Heat the rice wine vinegar and palm sugar together until the sugar dissolves. Remove it from the heat and then add salt, the chilli, garlic and lime juice and zest. Leave it to a side
2. In a tablespoon of oil, shallow fry the mushroom until it catches a lightly golden colour. On a medium heat this should take about 6-7 minutes.
3. Boil the soba noodles for about 5 minutes and then wash them in plenty of cold water.
4. In a large mixing bowl, add the noodles and the herbs and mix thoroughly. Add the pineapple chunks and mushrooms with the dressing and mix again until the ingredients are evenly distributed.

You can serve this either cold or hot.

pasta please

I am sending this to Pasta Please, the monthly vegetarian pasta even run by Jacqueline of Tinned Tomatoes

2 Responses to “Vegetarian Herby soba noodles with pineapple, a sweet, zingy and spicy dressing and shiitake”

  1. amartya October 5, 2013 at 3:03 am #

    Food with a bit of emotion – what could be better than this? You rock!

    • Deena Kakaya October 5, 2013 at 6:12 am #

      That’s so kind, thank you! I hope you will give this one a whirl? X

Let me know what you think about this recipe

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