SOBA NOODLES WITH PURPLE CAULIFLOWER, EDAMAME AND CHERRY TOMATO CONFIT

A nutritional powerhouse packed full of flavour and contrasting textures, this innovative noodle dish is worth spending a little extra time in the kitchen for. The satisfaction derived from hand-pulling authentic noodles is matched by the rich aroma of homemade cherry tomato confit. A rainbow spectrum of fresh vegetables, cooked simply, is the perfect finishing flourish whether you choose to dine solo or savour with friends and family.

Serves 4

 INGREDIENTS

 Buckwheat dough

600 g buckwheat flour

1 tsp salt

250 ml cold water

Cherry tomato confit

250 g cherry tomatoes

5 g olive oil

Pinch of fresh, chopped oregano

Pinch of fresh, chopped rosemary

Pinch of fresh, chopped thyme to taste

5 g agave syrup

 To serve

200 g soba noodles

120 g edamame

120 purple cauliflower, broken into florets

20 g capers

20 g spring onions

40 g cherry tomato confit

2 tsp soy sauce

1 tsp sesame oil

METHOD

Buckwheat dough

1. Combine the dry ingredients in a food mixer then add the water
2. Combine until a dough is formed
3. Using a pasta machine, select the tagliolini (soba equivalent) attachment and make the noodles
4. Leave the noodles to rest
5. Cook in boiling water for 2 minutes

Vegetables

1. Preboil the edamame for 2 minutes then set aside to cool
2. Wash and chop the spring onions
3. Blanch the cauliflower florets for 1 minute

 Cherry tomato confit

1. Preheat the oven to 160ºC
2. Cut the cherry tomatoes in half
3. Mix the tomatoes, salt, herbs and oil together in a bowl
4. Spread over a baking tray and roast for 8 minutes

 To serve

1. Sauté the prepared vegetables in a large wok in the sesame oil
2. Add the cooked soba noodles
3. Mix in the capers, edamame and chopped spring onions
4. Season with soy sauce

To your Best Life,

Your Chenot Wellness Team