I am a complete foodie. I love eating and I also enjoy cooking. But as much as I enjoy cooking, any recipe I attempt has to be fairly simple and not have too many ingredients but it still has to have bags of flavour. And of late, the recipes have to be family friendly. I spent over 2 years cooking 2 separate meals a day as Anya is a very fussy kid. But in recent months I’ve tried to find healthy recipes that all of us can enjoy and I’ve managed to find a fair few so I thought I would start sharing them here. First I want to share these Japanese inspired sesame soba noodles which are a firm favourite in our home because they are delicious, versatile and very quick and easy to make. The ingredients are mostly store cupboard things so this is my go to dish when I’ve got nothing planned for dinner or if I’m short of time as you can literally make it in under 10 minutes.
Sesame soba noodles
200gms soba noodles
1 handful baby spinach
1 tbsp toasted sesame seeds
5 tsp light soy sauce
1-1.5 tsp chinese rice vinegar
2 tsp runny honey
1 tsp sesame oil
Cook the noodles according to the instructions on the packet. While they’re cooking, mix together all the ingredients for the dressing. The dressing can be adapted to your taste so if you like it sweeter add a bit more honey or if you prefer a sharper taste, add more vinegar. Just keep tasting as you conservatively add the ingredients till you get the right mix for you. My quantities will give you a dressing that isn’t too sweet or sharp, but veers towards sweeter.
Finely chop the spinach and add it to the noodles about 10 seconds before the noodles are done. Drain the cooked noodles with spinach and rinse them well with cold water (do this even if your packet instructions don’t say this). The noodles are best eaten at room temperature or slightly chilled.
Heat a frying pan on a high heat and add the sesame seeds to lightly toast them. Keep moving them around the pan so they don’t burn. You need to watch these closely as once they start toasting they burn easily. Once they’re a pale golden brown, remove from the heat and tip in to a small bowl.
Mix the spinach clad noodles with the dressing, sprinkle with sesame seeds and eat!
Anya enjoys these noodles on their own but we often have them with a piece of grilled teriyaki fish. Alternatively, you can top the noodles with a fried or poached egg and it’s even yummier. If you don’t have spinach, you can add raw shredded carrot instead. There are endless possibilities for what goes with these noodles so just get creative as that’s the beauty of this dish. And the other big advantage is that I get a fussy child to eat spinach!
The dressed noodles keep in the fridge for a day so the leftovers are great for a ready made lunch or an after school snack. Just don’t add the sesame seeds till you’re ready to eat as they get soggy with the dressing.
I’ve joined in with tasty Tuesdays where you can find more foodie inspiration.