Creamy soba noodles

Serves 2.



You need (organic ingredients):

-       90g soba noodles uncooked (I like hakubaku, it’s easy to find in a supermarket or organic health store or Asian grocery store)

-       1 asparagus bunch

-       2 handfuls of baby spinach

-       2 handfuls of rocket leaves

-       ¾ cup of peas

-       handful of mint

-       handful of parsley

-       1 garlic clove (centre removed, chopped)

-      3 tbsp. sesame oil

-       1 tsp of cumin powder

-       2 generous tbsp. of cashew or almond vegan cheese (get this from an organic health store or make it yourself by mixing boiled nuts with vegan yeast, salt and spices)

-       2 tbsp. pistachios chopped to small bits.


1. In a pot, boil water and cook soba noodles for 3/4 minutes. Drain, add a Tbsp. of sesame oil, mix well so the noodles don’t stick. Reserve.

2. Steam asparagus chopped in pieces and peas until just cooked but still crunchy (about 3-5 minutes). Rinse under cold water. Reserve.

3. In a pan, heat up 2 tbsp. of sesame oil add cumin powder, stir well. Reduce the heat and add garlic, stir well for 2 minutes. Add spinach and rocket, add a little bit of warm water (or broth if you have some handy), let it cook gently for 2 minutes. Add peas, asparagus and vegan creamy cheese, stir until well combined and creamy.

4. Add noodles and stir for another 1 or 2 minutes to bring all the flavour together.

5. Serve topped with finely chopped parsley and mint. Add pistachio on top.

NourishMaud Legersoba, vegan