This is something I come back to over and over. It is super fast to make and is more like a warm salad than a stir-fry as the finely sliced vegetables are cooked in the residual heat of the hot noodles. You can make it with any seasonal vegetables (below are photos of two versions, a spring one and a winter one) but I like to use red cabbage and carrots for the colour. Use a mandolin, a food processor, a potato peeler or a grater to achieve the fine slicing necessary for the wilting of the vegetables. You can add any protein to this, marinated first in a third of the dressing, then fried quickly until cooked through. Tofu, fish and chicken all work well. Pictured above is the spring version with chicken breast.

Ingredients

White Miso Dressing

• 4 Tbsp white miso paste
• 2 Tbsp lemon juice
• 2 Tbsp Rice wine vinegar
• 2 Tbsp Sesame oil
• 2 T brown sugar
• 2 cloves garlic, minced
• 2Tbsp fresh ginger, minced

Soba noodles

• 300 g soba noodles
• 1/2 red cabbage finely shredded (about 3 cups)
• 1/2 cup white cabbage finely shredded
• 1/4 cup finely sliced red onion
• 2 carrots shredded
• handful of snow peas
• 1/2 Lebanese cucumber sliced with a potato peeler
• OR 5- 6 cups finely shredded/grated/sliced seasonal other veg. Try to vary the cutting method, it will look nicer
• 400 gm Tofu, fish or chicken breast, sliced thinly
• 1 Tbsp oil

1. Bring a pot of water to the boil and cook soba noodles according to package directions.
2. While the water is heating mix together the dressing ingredients. Finely slice the protein, if using, and marinate in a third of the dressing
3. Drain the noodles, put into a serving bowl and stir through all the veges. The residual heat of the noodles will wilt them.
4. Heat a frying pan to high, pour in the oil and stir fry the protein until cooked through.
5. Pour the rest of the miso dressing over the noodle/vegetable mixture and toss to combine
6. Plate up the noodles into bowls and place the protein on top. Serve