Spicy Sichuan Soba Noodles
Ingredients
- 3 tbs tamari sauce
- 2 tbs mirin
- 3 tbs rice vinegar
- 2 tbs dark brown packed sugar
- 1 tbs sesame oil
- 1/4 cup grapeseed oil
- 1/2 cup sesame seeds
- 1 1/2 tsp sichuan peppercorns
- 6 leeks white and green parts thinly sliced
- 1 knob ginger finely sliced
- 1 small cabbage, finely sliced
- 2 large carrots, grated
- 1 packet soba noodles
- Toasted nori to serve
Preparation
Bring a large pot of salted water to a boil
In a small bowl, whisk together the tamari, mirin, vinegar, sugar and sesame oil and set aside
In a large skillet over medium, heat the grapeseed oil, sesame seeds and peppercorns until fragrant and the seeds begin to brown. Stir in the leeks and ginger and continue cooking for a couple of minutes until the leeks start to brown, add the carrots and cabbage and mix to combine. Now stir in the sauce mix.
Cook the noodles in the boiling water until al dente (about 7 minutes), drain the keeping about 1/2 cup of the liquid. Transfer the noodles and liquid to the vegetables. Bring to a simmer for 5 to 10 minutes
Top with toasted nori and extra toasted sesame seeds