amidori stripes soba bowl
Bring a pot of salt water to a boil. Cook the soba noodles for 5–7min. until they are firm to bite. For the sauce, use a hand blender to blend Thai basil, half a Thai chili, garlic, peanut oil, pepper, agave syrup and cashew nuts into a thick sauce.
For the salad, chop king oyster mushrooms into coarse slices and sauté in a frying pan. Clean the radish, peel it and grate into fine slices. Wash and clean the red radish and quarter them.
Cut the broccoli into pieces, add it to a pan with some oil and sauté it briefly. Wash the spring onions and cut them into fine rings. Coarsely chop the cashew nuts and brown them in a pan until they are golden brown. Mix lime juice and peanut oil together with the spring onions into a marinade.
Fry the M¡dori® Stripes in a pan with a little oil until they are crispy. Heat soba noodles together with marinade, broccoli and the mushrooms in a wok and add them to a bowl. Place the stripes on top.
Drape the sauce over the noodles, garnish with white and red radish. Chop up the Thai basil and use it as additional garnishing.