If you are looking for a simple recipe for a quick lunch, my Soba Noodles with Olives, Sun-dried Tomatoes and Rice Vinegar Dressing could be just the thing. The recipe fuses East and West and the results are scrumptious. Only a few minutes in the Lotus Wok and it’s on the table. You can also keep it refrigerated and serve chilled - great for an office lunch. This recipe pays tribute to the Chinese cook, the Japanese inventor and the Italian farmer. The Japanese invented the soba noodles, the Italians brought us the delicious sun-dried tomatoes and olives and I created the recipe! I think it’s a winning combination. See what you think. Full recipe in my cookbook China Modern or I’ve also included here, for you to enjoy. Happy wokking! Love, Ching x Soba Noodles with Olives, Sun-dried Tomatoes and Rice Vinegar Dressing Serves: 2 Cook Time: 2 minutes Prep Time: 5 minutes plus soaking and chilling time INGREDIENTS 120 g dried soba noodles 2-3 drops sesame oil 1 tbsp groundnut oil 1 clove garlic, crushed and finely chopped 5 dried chinese dried mushrooms 6 sun-dried tomatoes, sliced 10 black olives, pitted For the dressing 2 tbsp toasted sesame oil 2 tbsp rice vinegar or mirin 2 tbsp light soy sauce To serve 3 tbsp toasted sesame seeds handful mint leaves or rocket, shredded METHOD 1. Soak the Chinese mushrooms in hot water for 20 minutes, until softened. Drain the mushrooms, then slice them, discarding the stems. 2. Cook the soba noodles according to the packet instructions, then drain and refresh them under running cold water. Add a few dashes of sesame oil to the noodles stop them sticking, and set aside. 3. Heat a wok over high heat and add the groundnut oil. Add the garlic and mushrooms and stir-fry for 1 minute or until the mushrooms are cooked. 4. For the dressing: combine all the dressing ingredients in a bowl and mix well. 5. To serve, place the noodles in a bowl. Add the mushrooms, sun-dried tomatoes and olives and toss well. Pour over the dressing, sprinkle with the sesame seeds and shredded mint or rocket leaves. Chill before serving.
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