I wanted to break the monotony of an everyday salad lunch and that’s why a quick stir-fry of soba noodles and bell peppers did a delicious job of a distraction. You can get soba noodles from most supermarkets today. Otherwise, there’s Amazon. Being mostly made of buckwheat, it is relatively healthy for you. It is high in fibre and a great alternative to wheat based products. What makes it convenient is that it cooks in under 5 minutes. So, while you’re prepping the veggies, the noodles are cooked. All you do is stir it in some sesame oil with soy and hoisin sauce.
You can whip this up first thing in the morning in under 10 mins (way under) and pack it for lunch. It’s delicious and satisfying, keeping you full through the afternoon. Mix up the veggies if you’d like with blanched broccoli, mushrooms, beans and more or even add cooked chicken to it. It’s all good.
Soba noodles – handful (I don’t know how hungry you’d be!)
Bell pepper – 1/2, sliced
Chilli – 1, finely chopped (optional)
Sesame oil – 2 tsp
Soy sauce – 1 tbsp
Hoisin sauce – 2 tsp (or use honey)
Garlic – 1 tsp (either paste or grated)
Pepper powder – 1/2 tsp (if not using chilli)
Peanuts and sesame seeds to garnish (optional)
Bring a pot of water to boil and drop the soba noodles in. Cook for exactly 5 minutes. Strain and keep aside.
While the noodles cook, cut the veggies and mix soy, hoisin/honey, garlic and pepper together in a small bowl and keep aside.
Heat sesame oil in a nonstick pan and add the chilli.
Then add the bell peppers and saute for about a minute.
Tip the noodles in with the sauce. Mix well. Turn the heat off.
Top with roasted peanuts and sesame seeds for crunch.